When you have cleaned and washed the young chick-
ens, split down the back, so as to leave the breast in
one piece. Lay in lemon juice and salad oil for half
an hour, wipe lightly, pepper and salt, and lay within
a well-greased broiler, skin side uppermost. Broil ten
or twelve minutes to the pound, according to age and
weight, turning often and never allowing it to drip up-
on the coals. When done, lay, breast upward, upon a
hot dish, rub all over with a mixture of butter, lemon
juice and minced parsley, and serve. Chicken may be
rubbed over with butter, instead of salad oil, before
cooking.
BROILED CHICKEN.
Miss C. Bedford, New York.
Singe, split down the back, clean and wipe with a
damp cloth. Rub inside and out with a little butter,
then sprinkle with salt and pepper. Arrange on a
greased wire broiler. Cook with flesh side toward the
fire at first. When seared, hold a little farther away
from the fire. Turn occasionally on the skin side, but
be careful, as it readily scorches. A chicken✪ Broiled Chicken weighing
two pounds and a half will take from fifteen to twenty
minutes; if not well done, it will be tough. Transfer
to a hot platter and rub again with butter.
POULTRY AND GAME. 179
ESCALLOPED CHICKEN.
Mrs, Rowland, Brooklyn,
Two young chicken«, or one fowl, one tablespoon of
butter, one tablespoon of flour, one cup of milk or
cream, one cup of bread crumbs✪ Escalloped Chicken. Boil the chickens;
when cool take the meat from the bones, cut in slices,
leaving out all skin and gristle; cream the butter and
flour in the double boiler; add the milk and enough of
the broth the chickens were boiled in to make a quart
of gravy; season with salt the bottom of the dish, then
a layer of chicken, more crumbs and some of the
sauce; continue in that way until all are used.
CHICKEN LIVEES ON SKEWBH8.
OscoTy Waldorf-Astoria,
Take ,the livers of eighteen chickens, clean, cut away
the galls, and dry them well with a cloth; season with
salt and pepper and cut each liver in halves. In the
meantime cut off six slices of lean bacon and broil them
for one minute, then cut each slice into six pieces. Take
six silvers skewers (attelettes), run one through the
center of the liver, next a piece of bacon, and continue
in this way until the six skewers are filled with the
pieces of liver and bacon. Eoll them in a tablespoon
of oil, dip them into sifted bread crumbs, and put them
on a moderate fire to broil for five minutes on each
side. Arrange them on a hot dish, pour over half a
gill of maitre dTi6tel butter✪ Chicken Livers on Skewers, and serve with a little
watercress for garnish.
CURRIED CHICKEN.
Oscar, Waldorf-Astoria.
Singe and draw a chicken weighing about three pounds
and cut the flesh into square pieces; put these in cold
180 KIRMESS COOK BOOK. ✪ Curried Chicken
Page 76 · 4 recipe records on this page
Presented as published in 1907. 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
When you have cleaned and washed the young chickens, split down the back, so as to leave the breast in one piece. Lay in lemon juice and salad oil for half an hour, wipe lightly, pepper and salt, and lay within a well-greased broiler, skin side uppermost. Broil ten or twelve minutes to the pound, according to age and weight, turning often and never allowing it to drip upon the coals. When done, lay, breast upward, upon a hot dish, rub all over with a mixture of butter, lemon juice and minced parsley, and serve. Chicken may be rubbed over with butter, instead of salad oil, before cooking.
BROILED CHICKEN.
Miss C. Bedford, New York.
Singe, split down the back, clean and wipe with a damp cloth. Rub inside and out with a little butter, then sprinkle with salt and pepper. Arrange on a greased wire broiler. Cook with flesh side toward the fire at first. When seared, hold a little farther away from the fire. Turn occasionally on the skin side, but be careful, as it readily scorches. A chicken weighing two pounds and a half will take from fifteen to twenty minutes; if not well done, it will be tough. Transfer to a hot platter and rub again with butter.
ESCALLOPED CHICKEN.
Mrs. Rowland, Brooklyn. Two young chickens, or one fowl, one tablespoon of butter, one tablespoon of flour, one cup of milk or cream, one cup of bread crumbs. Boil the chickens; when cool take the meat from the bones, cut in slices, leaving out all skin and gristle; cream the butter and flour in the double boiler; add the milk and enough of the broth the chickens were boiled in to make a quart of gravy; season with salt the bottom of the dish, then a layer of chicken, more crumbs and some of the sauce; continue in that way until all are used.
CHICKEN LIVERS ON SKEWERS.
Oscar, Waldorf-Astoria. Take ,the livers of eighteen chickens, clean, cut away the galls, and dry them well with a cloth; season with salt and pepper and cut each liver in halves. In the meantime cut off six slices of lean bacon and broil them for one minute, then cut each slice into six pieces. Take six silvers skewers (attelettes), run one through the center of the liver, next a piece of bacon, and continue in this way until the six skewers are filled with the pieces of liver and bacon. Eoll them in a tablespoon of oil, dip them into sifted bread crumbs, and put them on a moderate fire to broil for five minutes on each side. Arrange them on a hot dish, pour over half a gill of maitre d'hôtel butter, and serve with a little watercress for garnish.
CURRIED CHICKEN.
Oscar, Waldorf-Astoria. Singe and draw a chicken weighing about three pounds and cut the flesh into square pieces; put these in cold
Records on this page
Broiled ChickenEscalloped ChickenChicken Livers on SkewersCurried Chicken