Page:Mrs Beeton's Book of Household Management.djvu/761

Rh serve hot, 2 or 3 oz. of lean ham, finely chopped, may be added to the chicken if liked.

Time.—1 hour. Average Cost, 2s. 9d. Sufficient for about 7 persons.

Ingredients.—The legs of a large uncooked chicken, ½ a lb. of lean veal, ¼ of a lb. of bacon (a corresponding amount of sausage-meat may be substituted for the veal and bacon), 6 mushrooms, 1 truffle, 2 yolks of eggs, 1 pint of stock, 3 ozs. of butter, 1½ ozs. of flour, 1 tablespoonful of sherry, a few drops of lemon-juice, 1 onion, 1 carrot, ½ a small turnip, 1 strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, spinach purée.

Method.—When veal and bacon are used, chop and pound them smoothly, then rub through a fine sieve. Add to this purée of meat the mushrooms and truffle cut into dice, season well with salt and pepper, and bind with 2 yolks of eggs. Bone the legs with the prepared farce or stuffing, shaping them as much like a roll as possible. Put 1½ ozs. of butter and the sliced vegetables into a stew-pan, lay the chicken legs on the top, cover, and fry gently for 20 minutes. Add stock to ¾ the depth of the vegetables, place a buttered paper over the chicken legs, put on the lid, and cook gently for 1 hour. Meanwhile, melt the remaining butter, stir in the flour, and cook over the fire until a brown roux, or thickening, is formed. When the chicken legs are sufficiently cooked, remove them and keep them hot; strain the stock on to the brown roux, stir until boiling, simmer for 20 minutes, then add the sherry and lemon-juice, season to taste, and keep hot until required. Cut the chicken legs into ½-inch slices, arrange them slightly overlapping each other on the bed of spinach, strain the sauce round, and serve.

Time.—About 1½ hours. Average Cost, 3s. Sufficient for 5 or 6 persons.

See "Chicken, Ramakins of," No. 1186. "Chicken, Small Soufflé of," No. 1193. "Chicken, Soufflé of," No. 1194. "Chicken Panada," No. 1178; also Chapter on "Invalid Cookery."