Put the chicken into a dish,
pour the sauce over, and take stewed
mushrooms to table on a separate dish. Time,
one hour and a half. Probable cost of chicken,
2s. 6d. Sufficient for four persons.
Chicken, Fricasseed (another way). —
Take the remains of a cold chicken ; cut it
into neat joints. Make some good gra\y by
simmering the- trimmings in some good stock,
with an onion stuck with three cloves, a bunch
of savoury herbs, a bay-leaf, and salt and
pepper to taste. Simmer for about an hour.
Strain the gravy ; take a breakfast-cupful of
it, and thicken it with a tea-spoonful of flou✪ Chicken, Fricasseed (another way)r ;
let this boil, then put in the chicken. Draw the
saucepan from the tire for a minute or two, and
mix a little of the sauce with the yolks of two
eggs and a cupful of cream ; pour the mix-
ture into the saucepan, let it get thoroughly
hot, but on no account allow it to boil, or the
eggs ■w'ill curdle. Serve with the sauce poiu-ed
over the chicken. Time, one hour and a half.
Probable cost, 9d., exclusive of the cold chicken.
Sufficient for three or four persons.
Chicken, Fried. — Take the remains of
a cold chicken, cut it into neat joints, salt and
pepper these rather highly, and strew- over them
finely-chopped onion and parsley. Cover them
with oil, and squeeze over them the juice of a
lemon✪ Fried Chicken. Turn the pieces every now and then,
and let them remain until they have imbibed
the flavour, then dip the pieces in flour, and
CHI
( 130)
CHx
fry them in hot butter or lard. Put a break-
fast-cupful of good stock into a saucepan, with a
moderate-sized onion stuck with two cloves, a
bay-leaf, a little salt and pepper, the juice of a
lemon, and a little parsley and tarragon chop-
ped small. Let this sauce boil well, and then
strain ii. Serve the ^^ieces of chicken piled
\ipon a dish; pour the sauce round, and serve
with toasted sippets. Time : to make the
gravy, one horn- and a half ; to fry the pieces
©f chicken, ten minutes. Probable cost, 4d.,
exclusive of the chicken. Sufficient for three
persons.
Chicken, Fried (another way).— Take
the remains of a cold chicken, cut it into neat
pieces, brush a little oil over each piece, and
strew over it, rather thickly, salt and curry
powder. Melt a little butter in a frying-pan,
and fry some onions, cut into thin strips about
half an inch long and the eighth of an inch
wide. Fry them slowly, and keep them in the
pan until they are a dark-brown colour, and
quite dry. They will require a little care, as
the)' must on no account be burnt. Fry the
chicken, strew the onion over it, and serve with
slices of lemon. Time to fry the chicken, ten
minutes. Allow two or three pieces of chicken !
for each person. Probable cost, 3d., exclusive
of the cold chicken.
Page 360 · 6 recipe records on this page
Presented as published in 1892. 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
Put the chicken into a dish, pour the sauce over, and take stewed mushrooms to table on a separate dish. Time, one hour and a half. Probable cost of chicken, 2s. 6d. Sufficient for four persons.
Chicken, Fricasseed (another way). —
Take the remains of a cold chicken ; cut it into neat joints. Make some good gravy by simmering the trimmings in some good stock, with an onion stuck with three cloves, a bunch of savoury herbs, a bay-leaf, and salt and pepper to taste. Simmer for about an hour. Strain the gravy ; take a breakfast-cupful of it, and thicken it with a tea-spoonful of flour ; let this boil, then put in the chicken. Draw the saucepan from the fire for a minute or two, and mix a little of the sauce with the yolks of two eggs and a cupful of cream ; pour the mixture into the saucepan, let it get thoroughly hot, but on no account allow it to boil, or the eggs will curdle. Serve with the sauce poured over the chicken. Time, one hour and a half. Probable cost, 9d., exclusive of the cold chicken. Sufficient for three or four persons.
Chicken, Fried. — Take the remains of a cold chicken, cut it into neat joints, salt and pepper these rather highly, and strew- over them finely-chopped onion and parsley. Cover them with oil, and squeeze over them the juice of a lemon. Turn the pieces every now and then, and let them remain until they have imbibed the flavour, then dip the pieces in flour, and
CHI
( 130)
CHx
fry them in hot butter or lard. Put a breakfast-cupful of good stock into a saucepan, with a moderate-sized onion stuck with two cloves, a bay-leaf, a little salt and pepper, the juice of a lemon, and a little parsley and tarragon chopped small. Let this sauce boil well, and then strain ii. Serve the pieces of chicken piled upon a dish; pour the sauce round, and serve with toasted sippets. Time : to make the gravy, one horn- and a half ; to fry the pieces of chicken, ten minutes. Probable cost, 4d., exclusive of the chicken. Sufficient for three persons.
Chicken, Fried (another way).— Take the remains of a cold chicken, cut it into neat pieces, brush a little oil over each piece, and strew over it, rather thickly, salt and curry powder. Melt a little butter in a frying-pan, and fry some onions, cut into thin strips about half an inch long and the eighth of an inch wide. Fry them slowly, and keep them in the pan until they are a dark-brown colour, and quite dry. They will require a little care, as they must on no account be burnt. Fry the chicken, strew the onion over it, and serve with slices of lemon. Time to fry the chicken, ten minutes. Allow two or three pieces of chicken ! for each person. Probable cost, 3d., exclusive of the cold chicken.
Records on this page
Chicken, Fricasseed (another way)Chicken with Cream SauceFried ChickenFried Chicken (Another Way)Minced ChickenMarinaded Chicken