Make chicken soup with an old hen. Remove chicken from soup just as soon as tender. Place in roasting-pan with three tablespoons of chicken-fat, one onion sliced, one clove of garlic, one-half teaspoon each of salt and paprika. Sprinkle with soft bread crumbs. Baste frequently and when sufficiently browned, cut in pieces for serving. Place on platter with the strained gravy pour over the chicken and serve.
Grind up chicken in meat chopper. To each cup of chicken add one tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into soft paste, and put in finger-rolls.
Take one-quarter pound chicken livers that have been boiled soft; drain and rub through grater, add one-quarter cup of fresh mushrooms that have been fried for three minutes in two tablespoons of chicken fat, chop these, mix smooth with the liver, moistening with the fat used in frying the mushrooms, season with salt, pepper, paprika and a little onion and lemon juice. Spread on rye bread slices. Garnish plate with a red radish or sprigs of parsley.
Prepare the chicken as for fricassee. When the chicken is stewed tender, seasoned, and the gravy thickened, take it from the fire; take out the largest bones, scrape the meat from the neck and backbone, throw the bones away; line the sides of a four or six quart pudding-dish with a rich baking powder or soda biscuit dough, a quarter of an inch thick; put in part of the chicken, a few lumps of butter, pepper and salt, if needed, some cold boiled eggs cut in slices. Add the rest of the chicken and season as before; a few new potatoes in their season might be added. Pour over the gravy, being sure to have enough to fill the dish, and cover with a crust a quarter of an inch thick, made with a hole in the centre the size of a teacup. Brush over the top with beaten white of egg and bake for half to three-quarters of an hour. Garnish the top with small bright celery leaves, neatly arranged in a circle.
Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four pieces, cut second joints and legs apart. Save neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling water to cover; cook slowly 2 hours.
Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or until tender. Add 1/2 tablespoon salt, 1/4 teaspoon pepper, 1 tablespoon chopped parsley and 2 tablespoons flour mixed with little cold water. Boil 3 minutes. Pour all into dish and cover with pastry. Bake 20 minutes in a moderate oven.
PASTRY
Sift together 1 cup flour, 2 teaspoons baking powder, 1 teaspoon salt; rub in very lightly 4 tablespoons shortening; add just enough cold water to make stiff dough. Roll out on floured board and cover top of pie.
Boil two large chickens in enough water to cover them, add salt while boiling; when very tender remove from the fire and allow the chickens to cool in the liquor in which they were boiled, when cold skim off every particle of fat, and reserve it to use instead of oil. If possible boil the chickens the day previous to using. Now cut the chickens up into small bits (do not chop), cut white, crisp celery in half inch pieces, and sprinkle with fine salt, allowing half as much celery as you have chicken, mixing the chicken and celery, using two silver forks to do this. Rub the yolks of six hard-boiled eggs as fine as possible, add one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat that has been skimmed off the broth, adding one at a time, stirring constantly, one tablespoon of best prepared mustard, two teaspoons each mustard seed and celery seed, and two tablespoons of white sugar; add gradually, stirring constantly, one cup of white wine vinegar. Pour this dressing over the chicken and celery and toss lightly with the silver forks. Line a large salad bowl with lettuce leaves, pour in the salad and garnish the top with the chopped whites of six hard-boiled eggs; pour a pint of mayonnaise over the salad just before serving. A neat way is to serve the salad in individual salad dishes, lining each dish with a lettuce leaf, garnish the salad with an olive stuck up in the center of each portion. The bones of the chicken may be used for soup, letting them simmer in water to cover for three hours.
Take your Pigeons (if they be not very young) cut them into four quarters, one sweet-bread sliced the long way, that it may be thin, and the pieces not too big, one Sheeps tongue, little more then parboyl'd, and the skin puld off, and the tongue cut in slices, two or three slices of Veale, as much of Mutton, young chicken (if not little) quarter them, Chick-heads, Lark, or any such like, Pullets, Coxcombs, Oysters, Calves-Udder cut in pieces, good store of Marrow for seasoning, take as much Pepper and Salt as you think fit to season it slightly; good store of sweet Marjoram, a little Time and Lemon-Pill fine sliced; season it well with these Spices as the time of the year will afford; put in either of Chesnuts (if you put in Chesnuts they must first be either boyl'd or roasted) Gooseberries or Guage, large Mace will do well in this Pye, then take a little piece of Veale parboyl'd and slice it very fine, as much Marrow as meat stirred amongst it, then take grated Bread, as much as a quarter of the meat, four yolks of Eggs or more according to the stuffe you make, shred Dates as small as may be, season it with salt, but not too salt. Nutmeg as much as will season it, sweet Marjoram pretty store very small shred, work it up with as much sweet Creame as will make it up in little Puddings, some long, some round, so put as many of them in the Pye as you please; put therein two or three spoonfulls of Gravy of Mutton, or so much strong Mutton broth before you put it in the Oven, the bottome of boyled Artichokes, minced Marrow over and in the bottom of the Pye after your Pye is baked; when you put it up, have some five yolks of Eggs minced, and the juyce of two or three Oranges, the meat of one Lemon cut in pieces, a little White and Claret Wine; put this in your Pye being well mingled, and shake it very well together.
Singe, wash and clean chicken; cut into pieces as follows; two second joints, two drumsticks, two wings, breast cut into two pieces, backbone cut into four pieces. Wipe with piece of cheesecloth; season with salt and pepper and dredge in flour. Put into hot frying pan with 2 tablespoons bacon drippings or butter and brown quickly. Add a little water, cover, reduce heat and cook slowly until tender. Remove chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan; add 1 cup cold milk; boil until thick. This gravy should be rich cream color.
Order the chickens as for fricassy, and form the pie deep, lay in the bottom a mince-meat made of the chicken's livers, ham, parsley and yolks of eggs; season with white pepper, mace, and a little salt; moisten with butter, then lay the chicken above the minc'd meat, and a little more butter; cover the pie and bake it two hours; when baked take off the fat, and add to it white gravy, with a little juice of lemon. Serve this up hot.
