CHICKEN GOULASH.— Boil the fowl in the usual way.
When tender, take out, remove the bones and put them back into the
liquor; cook 3^ hr. land again remove them. Cut the chicken in
small bits or cubes (keeping out the liver, heart and gizzard). Put
the chicken in the liquor, add ^ can of tomatoes or 6 w^hole ones,
salt, pepper, speck of sugar, and butter✪ Chicken Goulash; stew until done. Pour
over 1 doz. slices of buttered toast in a soup tureen. Serve hot. —
Mrs. E. D. Kelley, Winnetka, 111.
CHICKEN AND HAM MINCED AND BAKED.— Mix to-
gether 2 cups of minced cold lamfb, chicken or veal, 1 cup of
chopped ham and 1 cup of fine bread crumbs. Moisten thoroughly
with well-seasoned soup-stock✪ Chicken and Ham Minced and Baked. Turn into a greased bake-dish and
set in the oven until heated througli. Break upon the top of the
mince, 'as many eggs as will lie side by side on it, sprinkle with,
salt and pepper, return to t'he oven and bake until the whites are
set and firm. Send to table in a baking-dish. — Mrs. May C. May,
Mayfair, 111.
' CHICKEN HOLANDAISE.— JCook UA tablespoons of butter
and 1 teaspoon of finely chopped onion 5 minutes, add 2 table-
spoons corn starch; and gradually 1 cup chicken stock. Add 1 tea-
spoon lemon juice, Ys cup finely chopped celery, Y- teaspoon salt,
a few grains of paprika and 1 cup cold cooked chicken cut in cubes;
and when well heated, add the 3rolk of 1 egg✪ Chicken Hollandaise, slightly beaten, and
cook 1 minute. Serve with buttered graham toast. — Mrs. Joseph
King, Kenilworth, 111.
COOK COUNTY COOK BOOK 275
HUNGARIAN CHICKEN OR PAPRIKA HUHN.— Put 1
heaping tablespoon of dripping in a tight stew-pan, add 2 good-
sized onions, sliced thin, and left in long strips. When slightly
colored, add Y^ teaspoon of Hungarian pepper or paprika, mix
well and let them brown. Then add the chicken, cut in pieces, and
salted and peppered. Brown well, turning often. Then add stock
or water, till nearly covered. Stew until tender. Just before
serving, take out the meat, put on a hot platter, and add a full cup
or more of thick, sour cream✪ Hungarian Chicken or Paprika Huhn. Just let it scald, but not boil, pour
over the chicken, and serve at once. — Mrs. B. Gross, 533 E. 43rd
St., Chicago, 111.
ITALIAN CHICKEN.— Boil a whole chicken in lightly salted
water until tender. While cooking, dip out into a granite kettle a
pt. of broth and put with it 1 sliced onion, 1 tablespoon of butter,;
salt and pepper, and Yt. cup of macaroni, broken into bits. Cook
till water has nearly boiled away, add 1 cup of milk and cook
slowly, till the macaroni has absorbed the milk. Sprinkle grated
cheese over it✪ Italian Chicken. Boil the chicken broth till reduced to 1 pt.; thicken
slightly. Pour the macaroni over the chicken and the thickened
sauce over the whole; on the top sprinkle a little grated cheese. —
Mrs. E. D. Kelley, Winnetka, 111.
JELLIED CHICKEN ON BREAD.— Boil a chicken in as
little water as possible, till the meat falls from bones, chop and
season with pepper and salt. Put in a mould alternate layers of
meat and of hard-boiled ^z^s, sliced thin, until the dish is full, boil
down the liquor half, while warm add a tablespoon gelatine✪ Jellied Chicken on Bread; when
dissolved pour into the mould over the meat; set in a cool place
over night to jelly. — Mrs. D, E. Gentry, Glencoe, 111.
Page 187 · 6 recipe records on this page
Presented as published in 1912. 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 GOULASH.— Boil the fowl in the usual way. When tender, take out, remove the bones and put them back into the liquor; cook 3 1/2 hr. and again remove them. Cut the chicken in small bits or cubes (keeping out the liver, heart and gizzard). Put the chicken in the liquor, add ^ can of tomatoes or 6 w^hole ones, salt, pepper, speck of sugar, and butter; stew until done. Pour over 1 doz. slices of buttered toast in a soup tureen. Serve hot. — Mrs. E. D. Kelley, Winnetka, 111.
CHICKEN AND HAM MINCED AND BAKED.— Mix together 2 cups of minced cold lamb, chicken or veal, 1 cup of chopped ham and 1 cup of fine bread crumbs. Moisten thoroughly with well-seasoned soup-stock. Turn into a greased bake-dish and set in the oven until heated througli. Break upon the top of the mince, 'as many eggs as will lie side by side on it, sprinkle with, salt and pepper, return to the oven and bake until the whites are set and firm. Send to table in a baking-dish. — Mrs. May C. May, Mayfair, 111.
' CHICKEN HOLANDAISE.— Cook UA tablespoons of butter and 1 teaspoon of finely chopped onion 5 minutes, add 2 tablespoons corn starch; and gradually 1 cup chicken stock. Add 1 teaspoon lemon juice, Ys cup finely chopped celery, Y- teaspoon salt, a few grains of paprika and 1 cup cold cooked chicken cut in cubes; and when well heated, add the 3rolk of 1 egg, slightly beaten, and cook 1 minute. Serve with buttered graham toast. — Mrs. Joseph King, Kenilworth, 111.
HUNGARIAN CHICKEN OR PAPRIKA HUHN.— Put 1
heaping tablespoon of dripping in a tight stew-pan, add 2 goodsized onions, sliced thin, and left in long strips. When slightly colored, add Y^ teaspoon of Hungarian pepper or paprika, mix well and let them brown. Then add the chicken, cut in pieces, and salted and peppered. Brown well, turning often. Then add stock or water, till nearly covered. Stew until tender. Just before serving, take out the meat, put on a hot platter, and add a full cup or more of thick, sour cream. Just let it scald, but not boil, pour over the chicken, and serve at once. — Mrs. B. Gross, 533 E. 43rd St., Chicago, 111.
ITALIAN CHICKEN.— Boil a whole chicken in lightly salted water until tender. While cooking, dip out into a granite kettle a pt. of broth and put with it 1 sliced onion, 1 tablespoon of butter, salt and pepper, and Yt. cup of macaroni, broken into bits. Cook till water has nearly boiled away, add 1 cup of milk and cook slowly, till the macaroni has absorbed the milk. Sprinkle grated cheese over it. Boil the chicken broth till reduced to 1 pt.; thicken slightly. Pour the macaroni over the chicken and the thickened sauce over the whole; on the top sprinkle a little grated cheese. — Mrs. E. D. Kelley, Winnetka, 111.
JELLIED CHICKEN ON BREAD.— Boil a chicken in as little water as possible, till the meat falls from bones, chop and season with pepper and salt. Put in a mould alternate layers of meat and of hard-boiled eggs, sliced thin, until the dish is full, boil down the liquor half, while warm add a tablespoon gelatine; when dissolved pour into the mould over the meat; set in a cool place over night to jelly. — Mrs. D, E. Gentry, Glencoe, 111.
Records on this page
Chicken GoulashChicken and Ham Minced and BakedChicken HollandaiseHungarian Chicken or Paprika HuhnItalian ChickenJellied Chicken on Bread