After a very tender chicken is cleaned and cut up, roll
the pieces in flour seasoned with salt and pepper; slice
half a pound of fat salt pork✪ Chicken Fried with Salt Pork in thin slices, put it into a
frying-pan, and fry it brown ; then take it up, and keep it
hot ; put the chicken into the drippings, and fry it brown.
When the chicken is brown, cover it with boiling water,
season the gravy palatably with salt and pepper, let it boil
for a moment, and then serve the chicken and fried pork
on the same dish, sending the gravy to the table in a bowl.
S/£>£-/)/SJ/£S (ENTR£.E^. 305
FRICASSEE OF CHICKEN.
Pluck and singe a fowl, wipe it with a wet towel, draw
it carefully, and cut it in joints. Cut a quarter of a pound
of salt pork in half-inch dice ; peel and chop a medium-
sized white onion ; put the chicken, pork, and onion in a
saucepan, cover them with boiling water, add a level tea-
spoonful of salt and quarter of a saltspoonful of white
pepper, and stew the chicken gently until it is tender.
When the chicken is tender, mix two tablespoonfuls of flour
to a smooth paste with a cupful of milk, and add it to the
fricassee. Let it boil <br two minutes, then stir in the yolks
of two raw eggs✪ Fricassee of Chicken, and serve it at once.
PULLET WITH TOULOUSE RAGOUT.
Dress a fat pullet carefully, truss it with the wings and
legs close to the body, and put it over the fire to simmer
gently in just enough hot water or broth to cover it. While
it is being cooked, make a ragout as follows : Boil until ten-
der a large sweetbread and two cockscombs, and cut them
in small slices ; slice half a cupful of truffles ; cut the top's
from a can of button mushrooms, and make a cupful of
chicken quenelles according to the recipe given below j put
all these ingredients into enough white sauce to cover them,
and simmer them for ten minutes. When the pullet is
tender, remove the trussing-cords, and serve it hot with the
Toulouse ragout✪ Toulouse Ragout for a garnish.
CHICKEN QUENELLES.
Mix together half a cupful each of the soft part of brSad
and of finely chopped or pounded chicken-meat cooked ;
season the mixture highly with salt and cayenne, and
moisten it with enough raw yolk of egg to bind it so that
little olive-shaped pieces can be moulded between two small
306 PRACTICAL AMERICAN COOKERY.
spoons ; either roll the quenelles in egg and cracker-dust,
and fry them, or poach them until they float in boiling
broth or water, and then use them.
CHICKEN-FIE.
Carefully pluck and singe a fowl weighing four or five
pounds, wipe it with a wet towel, draw it without breaking
the intestines, and boil it gently in enough boiling water to
cover it until it begins to grow tender ; save the heart, liver,
and fleshy portion of the gizzard, and the broth which the
chicken yields in boiling. When the chicken is sufficiently
done, take it up, cut it in joints as for a fricassee, or in
pieces of a size suitable for the pie ; slice a quarter of a
pound of fat pork thin, and fry it with the chicken until
they are light brown, seasoning both palatably with salt and
pepper. After the chicken and pork are fried, take them
up, and stir into the pan in which they were cooked a
tablespoonful of flour ; stir it over the fire until it is brown,
then add to it a pint of the chicken-broth, a level tea-
spoonful of salt, and quarter of a saltspoonful of pepper ;
stir this gravy until it has boiled for two minutes, an✪ Chicken Pie
Page 170 · 5 recipe records on this page
Presented as published in 1885. 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
After a very tender chicken is cleaned and cut up, roll the pieces in flour seasoned with salt and pepper; slice half a pound of fat salt pork in thin slices, put it into a frying-pan, and fry it brown ; then take it up, and keep it hot ; put the chicken into the drippings, and fry it brown. When the chicken is brown, cover it with boiling water, season the gravy palatably with salt and pepper, let it boil for a moment, and then serve the chicken and fried pork on the same dish, sending the gravy to the table in a bowl.
SIDE-DISHES (ENTREES). 305
FRICASSEE OF CHICKEN.
Pluck and singe a fowl, wipe it with a wet towel, draw it carefully, and cut it in joints. Cut a quarter of a pound of salt pork in half-inch dice ; peel and chop a mediumsized white onion ; put the chicken, pork, and onion in a saucepan, cover them with boiling water, add a level teaspoonful of salt and quarter of a saltspoonful of white pepper, and stew the chicken gently until it is tender. When the chicken is tender, mix two tablespoonfuls of flour to a smooth paste with a cupful of milk, and add it to the fricassee. Let it boil <br two minutes, then stir in the yolks of two raw eggs, and serve it at once.
PULLET WITH TOULOUSE RAGOUT.
Dress a fat pullet carefully, truss it with the wings and legs close to the body, and put it over the fire to simmer gently in just enough hot water or broth to cover it. While it is being cooked, make a ragout as follows : Boil until tender a large sweetbread and two cockscombs, and cut them in small slices ; slice half a cupful of truffles ; cut the tops from a can of button mushrooms, and make a cupful of chicken quenelles according to the recipe given below ; put all these ingredients into enough white sauce to cover them, and simmer them for ten minutes. When the pullet is tender, remove the trussing-cords, and serve it hot with the Toulouse ragout for a garnish.
CHICKEN QUENELLES.
Mix together half a cupful each of the soft part of bread and of finely chopped or pounded chicken-meat cooked ; season the mixture highly with salt and cayenne, and moisten it with enough raw yolk of egg to bind it so that little olive-shaped pieces can be moulded between two small
spoons ; either roll the quenelles in egg and cracker-dust, and fry them, or poach them until they float in boiling broth or water, and then use them.
CHICKEN-FIE.
Carefully pluck and singe a fowl weighing four or five pounds, wipe it with a wet towel, draw it without breaking the intestines, and boil it gently in enough boiling water to cover it until it begins to grow tender ; save the heart, liver, and fleshy portion of the gizzard, and the broth which the chicken yields in boiling. When the chicken is sufficiently done, take it up, cut it in joints as for a fricassee, or in pieces of a size suitable for the pie ; slice a quarter of a pound of fat pork thin, and fry it with the chicken until they are light brown, seasoning both palatably with salt and pepper. After the chicken and pork are fried, take them up, and stir into the pan in which they were cooked a tablespoonful of flour ; stir it over the fire until it is brown, then add to it a pint of the chicken-broth, a level teaspoonful of salt, and quarter of a saltspoonful of pepper ; stir this gravy until it has boiled for two minutes, an
Records on this page
Chicken Fried with Salt PorkFricassee of ChickenToulouse RagoutChicken QuenellesChicken Pie