plate, and sprinkle lightly with salt and pepper. Cover with another plate, place on the top of a saucepan of boiling water, and cook for about 45 minutes, turning it once or twice during the process. Serve with its own gravy and any kind of vegetable that is liked by the patient and allowed by the doctor.
Time.—45 minutes. Average Cost, 6d.
3218.—CUTLET STEWED.
Ingredients.—1 cutlet, 1 oz. of rice, 1 slice of onion, 1 yolk of egg, ½ a pint of water, salt and pepper.
Method.—Boil the rice in the water until tender, then strain and return the water to the stewpan. Add the cutlet neatly trimmed, the onion and a little salt and pepper, and stew very gently until the cutlet is tender. Remove the cutlet and keep it hot; to the contents of the stewpan add the rice and yolk of egg, and stir by the side of the fire until the mixture thickens. Season to taste, take away the onion, pour over and around the cutlet, and serve. If vegetable flavouring is not allowed, the onion may be omitted.
Time.—½ an hour. Average Cost, 8d.
3219.—FRICASSEE OF CHICKEN.
Ingredients.—1 chicken, 1 oz. of butter, 1 oz. of flour, 1 pint of chicken stock, 1 tablespoonful of cream, 1 teaspoonful of lemon-juice, 2 yolks of eggs, 1 very small onion, 2 or 3 thin slices of carrot, 2 or 3 sprigs of parsley, 1 bay-leaf, 1 small blade of mace, salt and pepper.
Method.—Cut the chicken into neat joints, place them with the bones and trimmings in a stewpan, and cover with boiling water. Bring slowly to boiling point, skim if necessary, add the onion, carrot, parsley, bay-leaf, mace and a little salt, and cook gently for ½ an hour. Melt the butter in a stewpan, stir in the flour, add 1 pint of the strained liquor in which the chicken was cooked, and simmer gently for 10 minutes. Beat together the yolk of egg and cream, stir them into the sauce, add the lemon-juice, and season to taste. Stir gently by the side of the fire for a few minutes, to cook the egg, then put in the pieces of chicken, make them thoroughly hot, and serve with the sauce strained over. Cooked chicken may be utilized, and the sauce made of white stock or milk.
Time.—About 1 hour. Average Cost, 3s. 6d.
3220.—MINCED RAW CHICKEN.
Ingredients.—½ a raw chicken, ½ an oz. of butter, ½ an oz. of flour, 1 yolk of egg, ¼ of a pint of stock or milk, 1 tablespoonful of cream, 1 small blade of mace, 1 thin small strip of lemon-rind, thin toasted bread, pepper and salt.
