Scalloped Chicken

Mince cold chicken and a little lean ham quite fine, season with pepper and a little salt; stir all together, add some sweet cream, enough to make it quite moist, cover with crumbs, put it into scallop shells or a flat dish, put a little butter on top, and brown before the fire or front of a range.

Boiled Chicken

The same as boiled turkey. They can be stuffed or not as desired.

Croquettes

Chop fine any cold pieces of cooked meat or chicken, or whatever you may wish to use, first removing all fat, bone, etc.; add half the quantity of bread crumbs, one egg, pepper, and salt; make into balls and cook in a buttered spider; serve hot.

Fricasseed Chicken

Stuff two chickens as if to boil, put in a pot, do not quite cover over with water, put them on two hours before dinner; chop an onion, some parsley, and a little mace, rub a piece of butter twice as large as an egg with flour and stir it all in. Before dishing, beat the yolks of six eggs, and stir in carefully; cook five minutes.

Poultry Croquette

Melt a bit of butter in a stew-pan; put into it chopped parsley, mushrooms, two spoonfuls of flour, salt, and pepper to taste. Fry it and pour in stock and a little cream. This sauce ought to have the consistency of thick cream. Cut up any poultry which has been cooked the day before into dice. Put into the saucepan, and let get cold. Form into balls, and cover them with bread-crumbs. Wash in eggs which have been beaten up, and roll in bread-crumbs a second time. Drop in boiling lard, and fry to a good color. Garnish with parsley. Croquette made of veal may be prepared in the same way.

Chickens Fried With Rice

Take two or three chickens, cut them up, and half fry them; then boil half a pint of rice in a quart of water, leaving the grains distinct, but not too dry; one large tablespoonful of butter stirred in the rice while hot; let five eggs be well beaten into the rice, with a little salt, pepper, and nutmeg, if the last is liked; put the chickens into a deep dish, and cover with the rice; brown in an oven not too Lot.

Chicken Sandwiches

Stew a chicken until very tender; season with a little salt; take out the bones and pack the meat firmly into a deep dish, mixing the white and dark nicely together; pour the broth in which the chicken is stewed over it - there should be just enough to cover the meat; when it is cold, cut in smooth shoes and place between slices of good bread or biscuit.

Giblet Pie

Take the gizzards, heads, legs, livers, ends of wings, and necks, and stew in sufficient water; season with pepper, salt, and a little butter; line the sides of a deep dish with a rich crust; pour in the giblets, cover with an upper crust, and bake.

Pickled Chicken

Boil until the meat falls from the bones; pick the meat and put into a jar, and pour over it a liquor made with vinegar, to which has been added one-half the quantity of the water in which the chickens were cooked; season to taste.

Smothered Chicken

Dress your chickens; wash and let them stand in water half an hour to make them white; put into a baking-pan (first cutting them open at the back); sprinkle salt and pepper over them, and put a lump of butter here and there; then cover tightly with another pan the same size and bake one hour; baste often with butter. A delicious dish. It is a Southern method.

Spring Chicken

Cut into pieces, season, roll in flour, and fry in hot lard, covering closely; when done, remove from the pan, pour out nearly all the fat, and add a cup of cream; thicken with a little flour; season with pepper and salt, and, when done, pour over the chicken.