water for five minutes, wash them well, drain and put
them in a saucepan filling it up to the surface with hot
water; season with salt, pepper and grated nutmeg.
Add a hunch of sweet herhs and six small onions and
cook on a moderate fire for forty-five minutes, skimming
well. Take another saucepan, place in it a gill and a
half of white roux, moisten it with all of the broth
from the chicken, and mix well together. Prepare a
tablespoon of diluted curry with the yolk of four eggs
and the juice of half a lemon✪ Curried Chicken, beat all well together
and pour it into the sauce, a little at a time, stirring
continually and not allowing it to boil. Pour the sauce
over the chicken which remains in a saucepan, dress
immediately on a hot dish, garnish with boiled rice
and serve.
CURRIED CHICKEN, CREOLE STYLE.
Oscar, Waldorf-Astoria,
Prepare and cook same as Curried Chicken, adding
one green pepper cut very fine, one chopped onion and
half a clove of garlic; cook for twenty minutes with the
chicken.
VIRGINIA FRIED CHICKEN.
Mrs Joseph Smilie, Virginia.
Cut the chicken into pieces, wash well in cold water,
sprinkle with pepper and salt, and roll well in flour.
Have an equal quantity of butter and lard in a frying-
pan — hot. Put the chicken in and cover. When brown
on one side, turn until all sides are brown and done.
Remove the chicken to a hot dish, sprinkle a teaspoonful
of flour in the hot grease, stirring all the time until it
browns; then pour in half a pint of cream, stir well
and pour over the chicken.
POULTRY AND GAME. 181
CHICKEN, BALTIMORE STYLE.
Mr8, Rowland, Brooklyn.
Split a small Spring chicken down the baek^ as for
broiling; remove tiie breast-bones, and cut off the pin-
ions ; cut into four pieces ; dredge with salt and pepper ;
dip them in egg and fresh crumbs ; place them in a pan
and roast in the oven eighteen to twenty minutes ; make
a cream sauce, taking one cup of Bfehamel sauce, and
adding to it a half cupful of cream and a half table-
spoonful of butter; pour this sauce on a dish, and place
the pieces of chicken on it; garnish with slices of fried
bacon.
VIRGINIA PRIED CHICKEN.
Mrs. T. K. Egbert, New York.
Slice and fry half a pound of fat salt pork✪ Virginia Fried Chicken; prepare
the chicken as for fricassee, flour it, and fry in the fat
of the pork; when the chicken is done, lay it on a plat-
ter, and add to the fat one heaping tablespoonful of
flour dissolved in a little cold milk; stir this in grad-
ually, adding pepper and salt ; simmer until thick, then
pour it over the chicken, and serve.
CHICKEN CURRY.
Mrs. 8eely*8 Cook Book.
Select a tender chicken weighing about three or four
pounds. After singeing and cleamng, wash well and
soak it in cold water for ten minutes. Drain and cut
into square pieces. Put the pieces into a saucepan with
enough hot water to cover them. Add two pinches of
salt, one of white pepper, a little grated nutmeg, a
bouquet, and six small, white onions. Cook over a
moderate fire for forty-five minutes, keeping it well
182 KIRMESS COOK BOOK.
Page 77 · 2 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
water for five minutes, wash them well, drain and put them in a saucepan filling it up to the surface with hot water; season with salt, pepper and grated nutmeg. Add a hunch of sweet herhs and six small onions and cook on a moderate fire for forty-five minutes, skimming well. Take another saucepan, place in it a gill and a half of white roux, moisten it with all of the broth from the chicken, and mix well together. Prepare a tablespoon of diluted curry with the yolk of four eggs and the juice of half a lemon, beat all well together and pour it into the sauce, a little at a time, stirring continually and not allowing it to boil. Pour the sauce over the chicken which remains in a saucepan, dress immediately on a hot dish, garnish with boiled rice and serve.
CURRIED CHICKEN, CREOLE STYLE.
Oscar, Waldorf-Astoria,
Prepare and cook same as Curried Chicken, adding one green pepper cut very fine, one chopped onion and half a clove of garlic; cook for twenty minutes with the chicken.
VIRGINIA FRIED CHICKEN.
Mrs. Joseph Smilie, Virginia.
Cut the chicken into pieces, wash well in cold water, sprinkle with pepper and salt, and roll well in flour. Have an equal quantity of butter and lard in a fryingpan — hot. Put the chicken in and cover. When brown on one side, turn until all sides are brown and done. Remove the chicken to a hot dish, sprinkle a teaspoonful of flour in the hot grease, stirring all the time until it browns; then pour in half a pint of cream, stir well and pour over the chicken.
CHICKEN, BALTIMORE STYLE.
Mrs. Rowland, Brooklyn. Split a small spring chicken down the back, as for broiling; remove tiie breast-bones, and cut off the pinions ; cut into four pieces ; dredge with salt and pepper ; dip them in egg and fresh crumbs ; place them in a pan and roast in the oven eighteen to twenty minutes ; make a cream sauce, taking one cup of Béchamel sauce, and adding to it a half cupful of cream and a half tablespoonful of butter; pour this sauce on a dish, and place the pieces of chicken on it; garnish with slices of fried bacon.
VIRGINIA PRIED CHICKEN.
Mrs. T. K. Egbert, New York. Slice and fry half a pound of fat salt pork; prepare the chicken as for fricassee, flour it, and fry in the fat of the pork; when the chicken is done, lay it on a platter, and add to the fat one heaping tablespoonful of flour dissolved in a little cold milk; stir this in gradually, adding pepper and salt ; simmer until thick, then pour it over the chicken, and serve.
CHICKEN CURRY.
Mrs. Seely's Cook Book.
Select a tender chicken weighing about three or four pounds. After singeing and cleaning, wash well and soak it in cold water for ten minutes. Drain and cut into square pieces. Put the pieces into a saucepan with enough hot water to cover them. Add two pinches of salt, one of white pepper, a little grated nutmeg, a bouquet, and six small, white onions. Cook over a moderate fire for forty-five minutes, keeping it well
Records on this page
Curried ChickenVirginia Fried Chicken