Cut the fowls open and lay them flat in a pan, break-
ing down the breast and the back bones ; dredge with
flour and season well with salt and pepper, with bits of
butter✪ Baked Chicken ; put in a very hot oven until done, basting fre-
quently with melted butter ; or when half done take out
the chicken and finish by broiling it upon a gridiron over
bright coals; pour over it melted butter and the juices in
the pan in which it was baked.
CHICKEN FRICASSEE.
Sarah Page, Albany, No Yo
Cut up the chickens and put on the fire in a kettle
with cold water sufficient to cover, add a little salt or salt
pork sliced, if you like ; boil until tender, and cut up and
put in a part of a head of celery. When tender have
ready hot baking-powder biscuits✪ Chicken Fricassee broken open and laid
on a platter; on this place the chicken ; thicken the
gravy with flour moistened with water or milk, aud pour
it over the chicken and biscuits. If you prefer, use a
90
THE HOME COOK BOOK.
good-sized piece of butter to season instead of the salt
pork. Oysters are an addition.
FEIED CHICKEK
Mrs. Bausher.
Cut the chicken in pieces, lay them in salt and water,
changing the water several times ; roll each piece in flour ;
fry in very hot lard or butter, season with salt and pepper ;
fry parsley with them also. Make a gravy of cream
seasoned with salt, pepper and a little mace, thickened
with a little flour✪ Fried Chicken in the pan in which the chickens were
fried, pouring off the lard.
DRESSING FOR CHICKENS OR TURKEY.
Mrs. F. D.
Chop bread crumbs quite fine, season well with pepper,
salt and plenty of butter ; moisten with a very little water,
and add a few oysters with a little of the liquor✪ Dressing for Chickens or Turkey, if you
please. The best authorities say the dressing is the
finest when it crumbles as the fowl is cut.
DRESSING FOR TURKEY.
C Kennicot.
One pint of soaked bread, one teaspoon of sage, one
teaspoon of summer savory, one teaspoon of salt, one-
half teaspoon pepper, butter size of an egg.
CHICKEN CHEESE.
Two chickens boiled tender, chop, but not too fine;
silt and pepper , three or four eggs boiled and sliced ;
VALUABLE EEdPES.
91
line dishes or moulds with them; pour in the chicken
and the liquor they were boiled in ; when cold slice.
Should be boiled in as little water as possible.
JELLIED CHICKEN.
M. A. T.
Boil a fowl until it will slip easily from the bones ; let
the water be reduced to about one pint in boiling; pick
the meat from the bones in good sized pieces, taking out
all gristle, fat and bones; place in a wet mould; skim the
fat from the liquor ; a little butter ; pepper and salt✪ Chicken Cheese to
the taste and one-half ounce of gelatine. When this dis-
solves, pour it hot over the chicken. The liquor must be
seasoned pretty high, for the chicken absorbes.
CHICKEN PIE.
Mrs. A. A. Carpenter.
Boil your chickens until they are tender and season
highly, line deep pie plates with a rich crust, take the
white meat and a little of the dark off from the bones,
put into the pie plates, pour the gravy over the chicken,
add butter and a little flour✪ Chicken Pie, cover with the crust, bake
from half to three-quarters of an hour.
CHICKEN PIE.
Mrs. H.
Stew chickens until tender; line the sides of a deep pie
dish, with nice pastry ; put in the chicken, and the water
in which it has boiled, (which should be but half a pint) ;
season with a large piece of butter, salt and pepper, and
92
Page 38 · 9 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the fowls open and lay them flat in a pan, breaking down the breast and the back bones ; dredge with flour and season well with salt and pepper, with bits of butter ; put in a very hot oven until done, basting frequently with melted butter ; or when half done take out the chicken and finish by broiling it upon a gridiron over bright coals; pour over it melted butter and the juices in the pan in which it was baked.
CHICKEN FRICASSEE.
Sarah Page, Albany, N.Y.
Cut up the chickens and put on the fire in a kettle with cold water sufficient to cover, add a little salt or salt pork sliced, if you like ; boil until tender, and cut up and put in a part of a head of celery. When tender have ready hot baking-powder biscuits broken open and laid on a platter; on this place the chicken ; thicken the gravy with flour moistened with water or milk, aud pour it over the chicken and biscuits. If you prefer, use a
good-sized piece of butter to season instead of the salt pork. Oysters are an addition.
FRIED CHICKEN
Mrs. Bausher.
Cut the chicken in pieces, lay them in salt and water, changing the water several times ; roll each piece in flour ; fry in very hot lard or butter, season with salt and pepper ; fry parsley with them also. Make a gravy of cream seasoned with salt, pepper and a little mace, thickened with a little flour in the pan in which the chickens were fried, pouring off the lard.
DRESSING FOR CHICKENS OR TURKEY.
Mrs. F. D.
Chop bread crumbs quite fine, season well with pepper, salt and plenty of butter ; moisten with a very little water, and add a few oysters with a little of the liquor, if you please. The best authorities say the dressing is the finest when it crumbles as the fowl is cut.
DRESSING FOR TURKEY.
C Kennicot.
One pint of soaked bread, one teaspoon of sage, one teaspoon of summer savory, one teaspoon of salt, onehalf teaspoon pepper, butter size of an egg.
CHICKEN CHEESE.
Two chickens boiled tender, chop, but not too fine; salt and pepper , three or four eggs boiled and sliced ;
line dishes or moulds with them; pour in the chicken and the liquor they were boiled in ; when cold slice. Should be boiled in as little water as possible.
JELLIED CHICKEN.
Boil a fowl until it will slip easily from the bones ; let the water be reduced to about one pint in boiling; pick the meat from the bones in good sized pieces, taking out all gristle, fat and bones; place in a wet mould; skim the fat from the liquor ; a little butter ; pepper and salt to the taste and one-half ounce of gelatine. When this dissolves, pour it hot over the chicken. The liquor must be seasoned pretty high, for the chicken absorbes.
CHICKEN PIE.
Mrs. A. A. Carpenter.
Boil your chickens until they are tender and season highly, line deep pie plates with a rich crust, take the white meat and a little of the dark off from the bones, put into the pie plates, pour the gravy over the chicken, add butter and a little flour, cover with the crust, bake from half to three-quarters of an hour.
CHICKEN PIE.
Mrs. H.
Stew chickens until tender; line the sides of a deep pie dish, with nice pastry ; put in the chicken, and the water in which it has boiled, (which should be but half a pint) ; season with a large piece of butter, salt and pepper, and
Records on this page
Lobster ChowderRoast Turkey or ChickenBaked ChickenChicken FricasseeFried ChickenDressing for Chickens or TurkeyChicken CheeseJellied ChickenChicken Pie