Dress a couple of broiling sized chickens (split open
in the back) ; soak half an hour in salt water, place in
a stewpan, cover with hot water and boil until tender.
Then put in the oven and brown, basting with half
teacupful of liquor they were boiled in, a teaspoonful
of butter and some pepper✪ Smother-Broiled Chicken.
THE NEW ANNIE DENNIS COOK BOOK 157
Deviled Chicken
In a baking pan put two teacupfuls of fresh sweet
milk, and four pieces of toasted lightbread; place this
over the fire, and when the toast is soft, add one and a
half teacupfuls of chopped or ground chicken, one blade
of celery ground with the chicken, three or four eggs,
salt and pepper to taste, adding a dash of cayenne✪ Chicken Toast.
Stir lightly together until well mixed, then bake in a
quick oven fifteen minutes, when it should be a nice
brown over the top.
Broiled Chicken
After the young chickens have been dressed and cut
open through the back, keep them for twelve hours;
if in summer, keep in a refrigerator. Fifteen minutes
before putting them on to cook, place them in strong
salt water. Take from the salt water, place in a
granite pan with one teacupful of boiling water, a
heaping teaspoonful of butter, and a little pepper✪ Broiled Chicken to
each chicken. Place in the oven and cook one hour,
basting every fifteen minutes. Serve on squares of
toast, pouring the gravy over the chicken.
To Smother-Broil Chicken
Prepare the fowls as directed for broiling. Place in
a pan with one and a half teacupfuls of hot water and
a heaping teaspoonful of butter. Cover the vessel and
let boil slowly until very tender, then rub them over
with butter, placing them in a dry pan and brown them
in hot oven. To the liquor add one tablespoonful of
sherry, a teaspoonful of sugar, half teaspoonful of
salt, a little pepper, and a heaping teaspoonful of
flour, rubbed smooth with a half teaspoonful of butter✪ To Smother-Broil Chicken,
and stirred into the gravy ; or the flour may be mixed
to a smooth paste with a little water, then stirred into
boiling gravy. After the chickens are brown, pour this
gravy over them, cover, and keep hot half an hour
before serving.
158 THE NEW ANNIE DENNIS COOK BOOK
Deviled Chicken in Peppers
Cut the large green bell peppers in half, and remove
the seed, dropping them in cold water.
Grind cold chicken, and season with salt, pepper
and celery; add two cups of meat, one cup of bread
crumbs, four eggs, and one cup of sweet milk✪ Deviled Chicken in Peppers. Mix
well, fill the halves of peppers, dust over the tops with
bread crumbs, place a small piece of butter on top of
each, and bake in a hot oven until a nice brown. Serve
very hot, garnishing with the delicate leaves of celery,
parsley or endive.
Chicken Pie
Joint a young chicken, put in a saucepan v/ith two
cupf uls of hot water, half teaspoonf ul of salt, and a lit-
tle pepper, and cook until tender. Have ready a bak-
ing pan, lined with pastry; place the chicken in the
pan, and pour over it the liquor, and if there is not
enough to nearly cover the chicken, add hot water and
a little salt, and a tablespoonful of butter. Roll thin
the pastry for the top. Cut in inch wide strips and
place over the chicken, letting the strips come well
over the edge of the pan. Then cross the strips, or
the top crust may be put in plain.
Chicken Stew With Baked Dumplings ✪ Chicken Stew With Baked Dumplings
Page 83 · 8 recipe records on this page
Presented as published in 1905. 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
Dress a couple of broiling sized chickens (split open in the back) ; soak half an hour in salt water, place in a stewpan, cover with hot water and boil until tender. Then put in the oven and brown, basting with half teacupful of liquor they were boiled in, a teaspoonful of butter and some pepper.
Deviled Chicken
In a baking pan put two teacupfuls of fresh sweet milk, and four pieces of toasted lightbread; place this over the fire, and when the toast is soft, add one and a half teacupfuls of chopped or ground chicken, one blade of celery ground with the chicken, three or four eggs, salt and pepper to taste, adding a dash of cayenne. Stir lightly together until well mixed, then bake in a quick oven fifteen minutes, when it should be a nice brown over the top.
Broiled Chicken
After the young chickens have been dressed and cut open through the back, keep them for twelve hours; if in summer, keep in a refrigerator. Fifteen minutes before putting them on to cook, place them in strong salt water. Take from the salt water, place in a granite pan with one teacupful of boiling water, a heaping teaspoonful of butter, and a little pepper to each chicken. Place in the oven and cook one hour, basting every fifteen minutes. Serve on squares of toast, pouring the gravy over the chicken.
To Smother-Broil Chicken
Prepare the fowls as directed for broiling. Place in a pan with one and a half teacupfuls of hot water and a heaping teaspoonful of butter. Cover the vessel and let boil slowly until very tender, then rub them over with butter, placing them in a dry pan and brown them in hot oven. To the liquor add one tablespoonful of sherry, a teaspoonful of sugar, half teaspoonful of salt, a little pepper, and a heaping teaspoonful of flour, rubbed smooth with a half teaspoonful of butter, and stirred into the gravy ; or the flour may be mixed to a smooth paste with a little water, then stirred into boiling gravy. After the chickens are brown, pour this gravy over them, cover, and keep hot half an hour before serving.
Deviled Chicken in Peppers
Cut the large green bell peppers in half, and remove the seed, dropping them in cold water.
Grind cold chicken, and season with salt, pepper and celery; add two cups of meat, one cup of bread crumbs, four eggs, and one cup of sweet milk. Mix well, fill the halves of peppers, dust over the tops with bread crumbs, place a small piece of butter on top of each, and bake in a hot oven until a nice brown. Serve very hot, garnishing with the delicate leaves of celery, parsley or endive.
Chicken Pie
Joint a young chicken, put in a saucepan with two cupfuls of hot water, half teaspoonful of salt, and a little pepper, and cook until tender. Have ready a baking pan, lined with pastry; place the chicken in the pan, and pour over it the liquor, and if there is not enough to nearly cover the chicken, add hot water and a little salt, and a tablespoonful of butter. Roll thin the pastry for the top. Cut in inch wide strips and place over the chicken, letting the strips come well over the edge of the pan. Then cross the strips, or the top crust may be put in plain.
Chicken Stew With Baked Dumplings
Records on this page
Deviled ChickenSmother-Broiled ChickenChicken ToastBroiled ChickenChicken PieTo Smother-Broil ChickenDeviled Chicken in PeppersChicken Stew With Baked Dumplings