Chicken broth

“ Take the breast of a four-pound roasting chicken (stuff very lightly with a filling made of chicken, cream and fresh mushrooms mixed with white of egg) and have it poached in butter and chicken broth. After being done remove the suprême and have the sauce reduced to one-quarter of its volume, then incorporate first one tablespoonful of sweet butter and add six finely chopped French shallots, one-half glass of white wine, two spoonsful of brown sauce (demi-glacé) , season well with pepper and salt, let it cook for about three minutes, and strain through fine sieve. ”

“ Have some good broth made, chiefly of the knuckle of veal: when cold skim the fat off well, and pass the broth when in a liquid state through the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is preferable to rabbit,) fry it well, with four or five middle-sized onions shred fine; shake a table-spoonful of curry-powder over it, and put it into the broth. Let it simmer three hours, and serve it up with a seasoning of cayenne pepper. ”

“ A smart fire is better than a slow one; but they must be tended closely. Slices of bread, buttered, salted, and peppered, put into the stomach (not the crop) are excellent.
Chickens should boil about an hour. If old, they should {54} boil longer. In as little water as will cook them. Chicken-broth made like mutton-broth.
FRICASSEED CHICKEN, BROWN.
Singe the chickens; cut them in pieces; pepper, salt, and flour them; fry them in fresh butter, till they are very brown: take the chickens out, and make a good gravy, into which put sweet herbs (marjoram or sage) according to your taste ”

“ Mutton or chicken broth or beef juice can be used; fresh vegetable juices can be added to these, instead of milk. The animal broths are not so good when diarrhea is present. Some patients will take whey, buttermilk, kumiss, when ordinary milk is distasteful. Thin barley gruel well strained is an excellent food for this disease. Eggs may be given, either beaten up in milk or better still, in the form of albumin water, This is prepared by straining the whites of eggs through a cloth and mixing them with an equal quantity of water, which may be flavored with lemon. Water can be given freely ”

“ That's why the grandmother or the older sister doesn't do it. They want me to make broths and jellies and things at home here and take them down there."
"You must do your very best, dear. It will be a splendid chance for you to take such a responsibility."
"The doctor says Mr. Emerson is to have chicken broth and toast at three o'clock, so I went to their [84] house after the club and got a tray and a small bowl and some plates, and then stopped at the meat market on the way home, so the broth is started now." ”

“ The digestive powers of the underfed are usually good, though the owners of them may not think so. They are apt to be active and ravenous, even if the appetite is not.
The meat from which soup is made, allowed to become cold, should be compounded to a paste in a mortar, and then returned to the soup. Veal, pigeon, and rabbit are especially adapted to this procedure. “French” cooks prefer to make “chicken broth” from rabbit. ”

“ What wonder is it that dyspepsia and constipation are on the increase!
Fat meats, dried and salted meats, are constipating. Fresh poultry has a like effect. There are few persons who do not remember the old time practice of arresting the action of a cathartic drug by the use of a chicken broth.
Eggs and milk are constipating to many. ”

“ Beat egg yolks slightly, add salt, paprika and hot chicken broth gradually, stirring constantly. Cook over hot water until mixture is thick enough to coat a spoon. Meanwhile soak gelatin in cold water and add hot chicken mixture, stirring until dissolved. Strain mixture and cool until thickened slightly. Add lemon juice, chicken and almonds and chill until thickened. Fold in cream that has been whipped and cayenne. Pour into mold rinsed with cold water and chill until firm. Serves 4 to 6.
Fold card 4 inches square through the middle. Cut small lace paper doily in 3 or 4 pieces to center. ”

“ It is better, however, to use a fowl which has been cooked on purpose, as the broth from such a one is of finer flavor. Soak the cracker-crumbs in a little of the cream. Break three eggs, separate the whites from the yolks, and carefully drop the yolks into hot water; boil them until they are hard. Chop the chicken in a chopping-tray until it is as fine as meal, previously having removed everything except the clear meat; mix the soaked cracker with it; press the hard egg-yolks through a coarse wire strainer and put them in, and also the salt, pepper, and broth. ”

“ The young chicken has an abundance of pin feathers while the old fowl has not. In fact, one of the means of differentiating between the old chicken and the young, even if they are practically of the same weight, is the presence of the long hairs instead of pin feathers. The fowl selected for broth should not be very fat, as this fat will melt into the broth, causing it to be greasy and unpalatable. Turkey, even when it is young, is not quite so digestible as young chicken ”

“ Should simmer very gently, and its strength will be in proportion to the quantity of water. A good-sized chicken will make a quart of very good broth. As this is seldom made except for invalids, neither onion, carrot, nor turnip ought to be used. A bunch of parsley may be boiled in the broth, then taken out and chopped fine. Skim the fat off the broth, and serve the parsley in it.
Milk Soup.
Boil two quarts with a little salt, cinnamon, and sugar. Lay thin slices of toasted bread in a tureen, pour a little hot milk over them, and cover close that they may soak. ”

“ Simmer it till the broth be of a pleasant flavour, adding a little water if necessary. Beat a quarter of an ounce of sweet almonds with a tea-spoonful of water till it is quite fine, boil it in the broth, and strain it. When cold, remove the fat.
CHICKEN CURRIE. Cut up the chicken raw, slice onions, and fry both in butter with great care, of a fine light brown; or if chickens that have been dressed are used, fry only the onions. Having cut the joints into two or three pieces each, lay them in a stewpan, with veal or mutton gravy, and a clove or two of garlic. ”

“ It's easy to serve and easy to eat since the guests don't need to cut anything. 2 whole roaster breasts 2 and 1/2 to 3 pounds each 1/2 cup butter or margarine 8 cups chicken broth 3/4 cup raisins 1/4 cup curry powder 1/2 cup flour 1-1/4 teaspoons salt or to taste 1/4 teaspoon Cayenne pepper or to taste 1/4 teaspoon ground pepper 2 cups light cream or half and half 1/4 cup minced fresh parsley Puffed Pastry Hearts (see recipe) or toast points Chutney, slivered toasted almonds, other condiments, optional In 4-quart Dutch oven or large, deep skillet over high heat, bring chicken broth to a boil. ”

“ One is not to take the place of the other.
Queen of Soups.—Make a broth of chicken. When cooked very tender, take the breast and the yolks of two hard-boiled eggs, adding to these four ounces of beaten almonds, a small piece of bread steeped in milk, with a good deal of black pepper and a little nutmeg. Beat all well together, having previously picked the chicken into shreds. Beat one egg well, and then add the above mixture, after which beat again. Then make of the paste small balls and drop into the broth. ”

“ Thin, nervous people can safely be given broths, preferably of lamb, mutton or chicken. Trim away all the fat, grind up the lean meat, and allow it to simmer (not boil) until all the juices are extracted from the meat. ”

“ Cereals should not be served with syrups or butter and sugar.
BROTHS AND SOUPS
What broths and soups are to be recommended?
Meat broths are generally to be preferred to vegetable broths,—mutton or chicken being usually most liked by children. Nearly all plain broths may be given. Those thickened with rice, barley or corn starch form a useful variety, especially with the addition of milk.
Vegetable purees of peas, spinach, celery or asparagus may be used for children over seven years old. Tomato soup should not be given to young children. ”

“ Season with salt, pepper and a little celery-salt, and moisten with just enough milk to make it stick together. Always taste the dressing to see if it is properly seasoned. A well-fed chicken can be baked more rapidly than a thin one. If the chicken is thin add plenty of fat to the water in the baking-pan; cover closely and cook slowly and carefully until it is tender, turning very often; if it is fat and well-fed put plenty of wholesome grease in the baking-dish, and without covering it, cook in a hot oven, basting frequently. A young, fat chicken will bake in an hour. ”

“ After the chickens are cleaned and trussed fold them in a nice white cloth, put them in a large stew-pan and cover them with boiling water; boil them gently, and skim carefully as long as any scum rises; let them simmer slowly as that will make them plump and white, while fast boiling will make them dark and lose flavor. When done lay them on a hot dish, and pour celery, oyster, or egg sauce over them. Serve some also in a boat, as it keeps hot longer than when poured over the fowls. Boiled tongue or ham should be served with boiled chicken. ”

“ I don’t know what it was given for, and I don’t care; it’s the only chicken remedy I wot of, and when one of ours seems indisposed she’s going to get a dose of it.”
With this defiant declaration the gentleman went out to visit his patient, while I looked up a bulletin on Poultry from our Agricultural College. I was appalled to learn of the diseases chicken flesh is heir to. It seemed that if we succeeded in saving even one, it would be as a brand snatched from the burning. In my pursuit of information I had just stumbled upon a poser as the doctor returned.
“Tom, has a hen a nose?” ”

“ Much of this trouble is owing to the fact that large shippers kill the Chickens, dry pick them or scald them, and the food that remains in the intestines ferments and taints the meat, with the result that the Chicken, when cooked, has an abominable taste.
When a Butcher is so situated that he can dress his own Chickens, and he would be fully justified in making all preparations in that direction, he ought to open, draw and wash out thoroughly every chicken as fast as it is killed, just as he would wash out Hogs, Calves or Sheep. ”

“ If a meat-chopper is not at hand, chop it by hand, pound it to free the meat from the fiber, and rub it through a purée sieve.
Heat a cupful of chicken stock, pour it over the beaten yolks of three eggs, add a teaspoonful each of salt and celery salt, a dash of pepper and of paprika. Return it to the fire and stir until it has thickened like a boiled custard; add two tablespoonfuls of granulated gelatine which has soaked for an hour in a quarter cupful of cold chicken stock. ”

“ To make the broth good the meat should always be simmered till it is tender, and will separate without difficulty from the bones. In every case, as well of broth as of soup, in order to obtain them with the least boiling, and consequently most economically, the meat should be cut into small pieces, the bones, if large, broken, and the joints, such as those in a neck of mutton, separated, unless the meat be wanted to be served up with the broth or otherwise as a whole joint. ”

“ Truss it neatly, stuff it with sausage and bread-crumbs; mix some flour and butter, taking care it does not color in the pan, for it must be a white rout; plump your chicken in this, and add a little water, or soup if you have it; take four little onions, two small carrots cut in half; tie in a bundle the tops of celery, some chives, a bay-leaf, and some parsley; salt to taste, with a bit of mace—will be all you require more; cover close, so that the air is excluded, and keep it simmering two hours and a quarter: it will turn out white and plump; place the vegetables round it ”

“ Add chopped thyme and parsley to the gravy.
Some persons think ground ginger a more delicate flavoring for the dressing than pepper.—Mrs. S. T.
To Boil Chicken.
Never boil the same day the chicken is killed. Soak them overnight in weak salt and water. Place in a kettle of water, with a handful of rice and a little milk to make the chicken white. Simmer slowly two or three hours, removing the scum that rises when the chicken first begins to boil. Keep under the water, with an inverted deep plate. Just before taking off the fire, add salt to the taste. Lay on a hot dish near the fire. ”

“ Have ready in a frying-pan enough boiling lard or dripping to cover them well. Dip each piece in beaten egg when you have salted it, then in cracker-crumbs, and fry until brown. If the chicken is large, steam it before frying, as directed in the foregoing receipt. When you have taken out the meat, throw into the hot fat a dozen sprigs of parsley, and let them remain a minute—just long enough to crisp, but not to dry them. Garnish the chicken by strewing these over it. ”

“ Take off the scum as fast as it rises. Take them up and carve them in the usual way. Put part of the water in which they were boiled into a spider or stew-pan. For two chickens rub a piece of butter as large as an egg, and a spoonful of flour together, and stir into the water as it boils up. Add some salt, and a gill of cream, or milk. Lay in the pieces of chicken, cover the pan close, and stew them gently eight or ten minutes. Parsley cut fine is a decided improvement. ”

“ Beat whites slightly, add few grains salt, and cook as yolks. Cool, turn from cups, cut in thin slices, then in desired shapes.
Stuffing for Chicken in Aspic Chop finely breast and meat from second joints of an uncooked chicken, or one pound of uncooked lean veal. Add one-half cup cracker crumbs, hot stock to moisten, salt, pepper, celery salt, cayenne, lemon juice, and one egg slightly beaten. In stuffing boned chicken, stuff body, legs, and wings, being careful that too much stuffing is not used, as an allowance must be made for the swelling of cracker crumbs. ”