Chicken Fricassee. Cut nice fat chicken into joints,
wash, and put in a pot, cover with cold water and let come
to a boil; skim carefully as long as any scum rises; boil un-
til well done, season with salt and pepper; cook two-thirds
of a cup of flour in half a cup of butter✪ Chicken Fricassee, stir this into the
chicken stock, leaving in the chicken, stir carefully to avoid
breaking the chicken, toast slices of bread, cut in squares,
Chestnut.
54
Poultry and Game
put on a platter, pour the chicken, sauce and all, over it and
serve.
Roast Chicken. Chicken can be prepared for roasting
the same as turkey
and any stuffings
or dressings that
are nice for* tur-
k ey will also
^^^^^^^^^__ answer for chicken.
Roast Chicken.
Smothered Chicken. Cut a young chicken into joints,
wash, and put in a frying pan, with half a cup of butter and
the same measure of water; season with salt and cover
closely; let cook until the water boils dry, let the chicken
fry brown on both sides, take out and lay on a platter, put a
tablespoonful of flour in the frying pan, cook till slightly
brown, then add to it a cupful of milk or water✪ Smothered Chicken, stir smooth.
This will make a delicious brown gravy, pour over the
chicken, set in the oven for a moment and serve.
Broiled Chicken. Only young chickens are suitable for
broiling. Draw the chicken and split it down the back,
wash clean, lay it on the board and break down the breast
bone by pressing with the rolling pin, put on a double wire
broiler, season with salt and broil over a clear fire, presenting
the inside to the fire first. Baste with melted butter✪ Broiled Chicken while
broiling, and serve as soon as done.
Chicken Pie. Cut up two chickens and boil, putting on
just enough water to cover them, and season with salt and
pepper, skim carefully; when tender, rub two tablespoon-
fuls of flour in half a cup of butter✪ Chicken Pie and add this to the stew.
Line an earthen pan with a rich crust, put in the chicken,
gravy and all, cover with crust, pinching down the sides,
cut an opening in the center for the steam to escape, and
bake one hour.
Poultry and Game 55
Chicken Pot Pie. Prepare chicken as for pie, but have
more gravy, put in the crust✪ Chicken Pot Pie (see directions for making) and
boil twenty minutes; when done place the chicken in the
middle of a platter, place the crust around it, pour some of
the gravy over all, and serve the rest in a gravy boat.
Pressed Chicken. Boil nice plump chickens until
tender; take off the skin, and pick the meat off the bones;
pick the meat up fine (do not chop) season with salt and
pepper, and add a head of celery, cut fine; mix all well to-
gether. Boil the liquor in which the chicken was cooked
down to less than a quart, add a lump of butter the size of
an ^gg, half a box of gelatine, salt and pepper to taste; pour
over the chicken, mix all together, put in an earthen dish,
cover with a plate, put a weight on top and set away.
When cold, cut in slices, and garnish with parsley.
Boiled FoTvl and Rice. Take i fowl, mutton broth, ✪ Pressed Chicken
Page 36 · 9 recipe records on this page
Presented as published in 1894. 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
Chicken Fricassee. Cut nice fat chicken into joints, wash, and put in a pot, cover with cold water and let come to a boil; skim carefully as long as any scum rises; boil until well done, season with salt and pepper; cook two-thirds of a cup of flour in half a cup of butter, stir this into the chicken stock, leaving in the chicken, stir carefully to avoid breaking the chicken, toast slices of bread, cut in squares,
Chestnut.
Poultry and Game
put on a platter, pour the chicken, sauce and all, over it and serve.
Roast Chicken. Chicken can be prepared for roasting
the same as turkey and any stuffings or dressings that are nice for turkey will also ^^^^^^^^^__ answer for chicken.
Roast Chicken.
Smothered Chicken. Cut a young chicken into joints, wash, and put in a frying pan, with half a cup of butter and the same measure of water; season with salt and cover closely; let cook until the water boils dry, let the chicken fry brown on both sides, take out and lay on a platter, put a tablespoonful of flour in the frying pan, cook till slightly brown, then add to it a cupful of milk or water, stir smooth. This will make a delicious brown gravy, pour over the chicken, set in the oven for a moment and serve.
Broiled Chicken. Only young chickens are suitable for broiling. Draw the chicken and split it down the back, wash clean, lay it on the board and break down the breast bone by pressing with the rolling pin, put on a double wire broiler, season with salt and broil over a clear fire, presenting the inside to the fire first. Baste with melted butter while broiling, and serve as soon as done.
Chicken Pie. Cut up two chickens and boil, putting on just enough water to cover them, and season with salt and pepper, skim carefully; when tender, rub two tablespoonfuls of flour in half a cup of butter and add this to the stew. Line an earthen pan with a rich crust, put in the chicken, gravy and all, cover with crust, pinching down the sides, cut an opening in the center for the steam to escape, and bake one hour.
Poultry and Game 55
Chicken Pot Pie. Prepare chicken as for pie, but have more gravy, put in the crust (see directions for making) and boil twenty minutes; when done place the chicken in the middle of a platter, place the crust around it, pour some of the gravy over all, and serve the rest in a gravy boat.
Pressed Chicken. Boil nice plump chickens until tender; take off the skin, and pick the meat off the bones; pick the meat up fine (do not chop) season with salt and pepper, and add a head of celery, cut fine; mix all well together. Boil the liquor in which the chicken was cooked down to less than a quart, add a lump of butter the size of an ^gg, half a box of gelatine, salt and pepper to taste; pour over the chicken, mix all together, put in an earthen dish, cover with a plate, put a weight on top and set away. When cold, cut in slices, and garnish with parsley.
Boiled FoTvl and Rice. Take i fowl, mutton broth,
Records on this page
Chicken FricasseeSmothered ChickenChicken Fry with Brown GravyBroiled ChickenQuail on ToastChicken PieChicken Pot PiePressed ChickenBoiled Fowl and Rice