- Put a quart of water to boil in a saucepan, with a saltspoonful of salt, and two ounces of butter.
- When boiling, lay in the chicken, which keep gently simmering for twenty minutes, when it will be done.
Broth
- Add a few vegetables of each description to the water.
- Strain the water when you take out the chicken to make broth.
- Skim off the fat.
- Add a little vermicelli, which must be boiled in it five minutes.
First preparation of chicken leftovers
- Put a tablespoonful of rice in a stewpan, with half a pint of light broth; let it boil gently until the rice is in pulp.
- Put in the wing or leg of the previously-cooked chicken, and let it remain to warm about five minutes.
- Should the rice be too dry, add a little more broth.
- Serve the fowl and rice together upon a hot plate.
Second preparation of chicken leftovers
- If wanted plain, set it in a stewpan, with a few spoonfuls of stock, and let it warm gently.
Third preparation of chicken leftovers
- It may be folded in a sheet of paper lightly oiled, and warmed very gently upon a gridiron.
Fourth preparation of chicken leftovers
- Plain broiled upon a gridiron, and served with a little light gravy.
126. Boiled Chicken.—Put a quart of water to boil in a saucepan, with a saltspoonful of salt, and two ounces of butter; when boiling, lay in the chicken, which keep gently simmering for twenty minutes, when it will be done.
By adding a few vegetables of each description to the water, and straining it when you take out the chicken, you have a very excellent broth either for the sick or healthy, especially after skimming off the fat you add a little vermicelli, which must be boiled in it five minutes.
As it is very improbable that a sick person would eat the whole of a chicken at once, I have annexed a few receipts, by which a chicken would suffice for four meals.
First, put a tablespoonful of rice in a stewpan, with half a pint of light broth; let it boil gently until the rice is in pulp, then put in the wing or leg of the previously-cooked chicken, which let remain to warm about five minutes; should the rice be too dry, add a little more broth; serve the fowl and rice together upon a hot plate. Secondly, if wanted plain, set it in a stewpan, with a few spoonfuls of stock, and let it warm gently. Thirdly, it may be folded in a sheet of paper lightly oiled, and warmed very gently upon a gridiron. Or fourthly, plain broiled upon a gridiron, and served with a little light gravy.