A Simple Way of Preparing Boned Turkey or Chicken.
Boil a turkey or chicken in as little water as possible, until the bones can easily be separated from the meat. Remove all of the skin; slice and mix together the light and dark parts; season with pepper and salt. Boil down the liquid in which the turkey or chicken was boiled; then pour it on the meat. Shape it like a loaf of bread; wrap it tightly in a cloth; press it with a heavy weight for a few hours. When served, it is cut into thin slices.
CHICKENS.
One is absolutely bewildered at the hundred dishes which are made of chickens. Most of the entrées are prepared with the breasts alone, called fillets. There are boudins and quenelles of fowls, and fillets of fowls à la Toulouse, à la maréchale, etc., etc., and supreme of fillets of fowls à l’écarlate, etc., and aspics of fowls; then, chickens à la Marengo, à la Lyonnaise, à la reine; then, marinades and capitolades of chickens, and fricassees of chickens of scores of names. I would explain some of these long-sounding terms if this book were not already too long, and if at last they were any better than when cooked in the more simple ways.