Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

put the pieces of chicken back into the pan, boil gently till done, and serve warm as it is. The pieces of chicken are dished as directed for _fricassée_. _Stuffed with Bread._--Soak stale bread in cold water, and then squeeze the water out of it. Put one ounce of butter in a saucepan and set it on the fire; as soon as melted, add one middling-sized onion chopped fine, and stir till it turns rather yellow, then add the bread, stir two minutes; add again salt, pepper, a pinch of nutmeg, two or three tablespoonfuls of broth; stir again two or three minutes, take from the fire, mix in it a yolk of egg, put back on the fire for half a minute, stirring the while, take off again, add a teaspoonful of chopped parsley, and use. Fill the crop (we mean the place where the crop was) and also the body or inside of the bird with the above mixture, truss it as directed; roast or bake it, and serve with the gravy. _Stuffed with Sausage-meat._--Set a saucepan on the fire with about half an ounce of butter in it; when melted add an onion chopped fine, stir, and, when nearly fried, add also the heart and liver of the bird, chopped fine, four, six, or eight ounces of sausage-meat (according to the size of the bird), stir for about twelve minutes, take from the fire, mix a yolk of egg with it, also four or five mushrooms chopped, or one or two truffles, chopped also, put back on the fire for five minutes, stirring the while, take from the fire again, fill the prepared bird with the mixture, and as above, roast or bake it, and serve it with its gravy. _Stuffed with Chestnuts._--Roast chestnuts and skin them, removing also the white envelope that is under the outside skin. Fill the inside of a cleaned and prepared chicken till half full, add about one and a half ounces of butter, finish the filling; truss, roast or bake as directed, and serve the bird with its gravy. _Stuffed with