Ingredients:
-
2 chickens
seasoning to taste of salt, white
pepper, and cayenne
2 blades of pounded mace
egg and bread crumbs
clarified butter
1 strip of lemon-rind
2 carrots
1 onion
2 tablespoonfuls of mushroom
ketchup
thickening of butter and flour
1 egg
Mode.—Remove the breast and leg bones of the chickens; cut the meat into
neat pieces after having skinned it, and season the cutlets with pepper, salt,
pounded mace, and cayenne. Put the bones, trimmings, &c., into a stewpan
with 1 pint of water, adding carrots, onions, and lemon-peel in the above
proportion; stew gently for 1–1/2 hour, and strain the gravy. Thicken it with
butter and flour, add the ketchup and 1 egg well beaten; stir it over the fire,
and bring it to the simmering-point, but do not allow it to boil. In the mean
time, egg and bread-crumb the cutlets, and give them a few drops of clarified
butter; fry them a delicate brown, occasionally turning them; arrange them
pyramidically on the dish, and pour over them the sauce.
Time.—10 minutes to fry the cutlets. Average cost, 2s. each.
Sufficient: for an entre.
Seasonable: from April to July.
FOWLS AS
FOOD.—Brillat Savarin, pre-eminent in gastronomic taste, says that he believes
the whole gallinaceous family was made to enrich our larders and furnish our
tables; for, from the quail to the turkey, he avers their flesh is a light
aliment, full of flavour, and fitted equally well for the invalid as for the
man of robust health. The fine flavour, however, which Nature has given to all
birds coming under the definition of poultry, man has not been satisfied with,
and has used many means—such as keeping them in solitude and darkness, and
forcing them to eat—to give them an unnatural state of fatness or fat. This
fat, thus artificially produced, is doubtless delicious, and the taste and
succulence of the boiled and roasted bird draw forth the praise of the guests
around the table. Well-fattened and tender, a fowl is to the cook what the
canvas is to the painter; for do we not see it served boiled, roasted, fried,
fricasseed, hashed, hot, cold, whole, dismembered, boned, broiled, stuffed, on
dishes, and in pies,—always handy and ever acceptable?
THE
COMMON OR DOMESTIC FOWL.—From time immemorial, the common or domestic fowl has
been domesticated in England, and is supposed to be originally the offspring of
some wild species which abound in the forests of India. It is divided into a
variety of breeds, but the most esteemed are, the Poland or Black, the Dorking,
the Bantam, the Game Fowl, and the Malay or Chittagong. The common, or
barn-door fowl, is one of the most delicate of the varieties; and at Dorking,
in Surrey, the breed is brought to great perfection. Till they are four months
old, the term chicken is applied to the young female; after that age they are
called pullets, till they begin to lay, when they are called hens. The English
counties most productive in poultry are Surrey, Sussex, Norfolk, Herts, Devon,
and Somerset.
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