a bucket, and cover it closely ; set the bucket in a kettle of
boiling water, and boil one hour and a half, or until tender.
Take it out, add to the gravy in the bucket one hard-boiled
egg mashed. Do not put any water in the bucket. When
the chicken is done, it will be a light brown.
Mrs. Hugh Bieebower.
CHICKEN PIE.
When the chicken has been cut up and well washed, put it
into a sauce-pan, with water enough to cover it, adding salt,
pepper, and a heaping table-spoonful of butter ; boil it until
tender'; make a good pie-crust, line a pan with it, put it in
the oven, and bake quickly a light brown ; then put in the
chicken, dredge a little flour over it, pepper and salt ; pour
in the water in which it was cooked, put on the top crust,
and bake. Many add sliced Irish potatoes, slices of mid-
dling, or dumplings made of the pie-crust cut in strips and
laid in with the chicken.
CHICKEN PUDDING.
Cut up the chickens, and parboil them until tender ; take
six eggs, one quart of sweet milk, salt, and enough flour to
make a thin batter; grease a pan with lard, lay in the
chicken, season it with salt, pepper, and one heaping table-
spoonful of butter; pour over the batter, and bake one
hour. Veal or beef makes a nice pudding, prepared in the
same way. The batter need not be so rich, requiring no
butter. Cut slices of ham, after it is not fit to appear upon
the table, make a batter as directed above, put on the ham,
and bake in a pan.
CHICKEN STEWED WITH GREEN CORN.
Cut up the chicken, and season it well with salt and pep-
per; have green corn cut off the cob; put a layer of chicken
in the bottom of a stew-pan, then a layer of corn, and so on
until all the chicken is in; sprinkle in salt, pepper, and
68 The New Kentucky Home Cook Book.
parsley minced fine, one heaping table-spoonful of butter✪ Chicken Pie;
cover with water ; put on a paste, with slits cut in it. Let
it boil one hour. When done, lay the crust in a deep dish,
dip out the chicken and corn, putting them in the crust;
stir in the gravy a thickening of milk and flour ; when this
boils up, pour it over the corn and chicken.
PRESSED CHICKEN.
Take one pair of chickens, and cut them uj) and season
with salt and pepper ; boil them in as little water as possible
until they begin to fall to pieces; then scrape from the
bones, leaving the white meat rather coarse, the dark meat
rather fine. In the meantime let the liquor simmer down,
then return the chicken to the pot, add one package of gel-
atine and a very little caraway-seed✪ Pressed Chicken; take it from the fire,
and pour into a bowl or pan, with a plate for a weight. Put
it in a cool place. Slice for use. Mrs. Watts Cooke.
FRICASSEED CHICKEN.
Cut up the chicken, and wash it carefully; put it into a
stew-pan, with just water enough to cover it; cook it slowly
until tender. Take out the chicken ; add to the liquor a
few grains of allspice, half a lemon, part of the peel grated,
half a carrot chopped fine, a little parsley, a little ham
chopped fine, red and black pepper, salt. Koll the pieces
of chicken in cracker crumbs, dip in the prepared liquor,
then roll again in the crumbs. Fry in hot lard✪ Fricasseed Chicken.
CHICKEN PUDDING WITH RICE. ✪ Chicken Pudding with Rice
Page 32 · 6 recipe records on this page
Presented as published in 1884. 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
a bucket, and cover it closely ; set the bucket in a kettle of boiling water, and boil one hour and a half, or until tender. Take it out, add to the gravy in the bucket one hard-boiled egg mashed. Do not put any water in the bucket. When the chicken is done, it will be a light brown.
Mrs. Hugh Bigelow. CHICKEN PIE. When the chicken has been cut up and well washed, put it into a sauce-pan, with water enough to cover it, adding salt, pepper, and a heaping table-spoonful of butter ; boil it until tender; make a good pie-crust, line a pan with it, put it in the oven, and bake quickly a light brown ; then put in the chicken, dredge a little flour over it, pepper and salt ; pour in the water in which it was cooked, put on the top crust, and bake. Many add sliced Irish potatoes, slices of middling, or dumplings made of the pie-crust cut in strips and laid in with the chicken.
CHICKEN PUDDING.
Cut up the chickens, and parboil them until tender ; take six eggs, one quart of sweet milk, salt, and enough flour to make a thin batter; grease a pan with lard, lay in the chicken, season it with salt, pepper, and one heaping tablespoonful of butter; pour over the batter, and bake one hour. Veal or beef makes a nice pudding, prepared in the same way. The batter need not be so rich, requiring no butter. Cut slices of ham, after it is not fit to appear upon the table, make a batter as directed above, put on the ham, and bake in a pan.
CHICKEN STEWED WITH GREEN CORN.
Cut up the chicken, and season it well with salt and pepper; have green corn cut off the cob; put a layer of chicken in the bottom of a stew-pan, then a layer of corn, and so on until all the chicken is in; sprinkle in salt, pepper, and
68 The New Kentucky Home Cook Book.
parsley minced fine, one heaping table-spoonful of butter; cover with water ; put on a paste, with slits cut in it. Let it boil one hour. When done, lay the crust in a deep dish, dip out the chicken and corn, putting them in the crust; stir in the gravy a thickening of milk and flour ; when this boils up, pour it over the corn and chicken.
PRESSED CHICKEN.
Take one pair of chickens, and cut them uj) and season with salt and pepper ; boil them in as little water as possible until they begin to fall to pieces; then scrape from the bones, leaving the white meat rather coarse, the dark meat rather fine. In the meantime let the liquor simmer down, then return the chicken to the pot, add one package of gelatine and a very little caraway-seed; take it from the fire, and pour into a bowl or pan, with a plate for a weight. Put it in a cool place. Slice for use. Mrs. Watts Cooke.
FRICASSEED CHICKEN.
Cut up the chicken, and wash it carefully; put it into a stew-pan, with just water enough to cover it; cook it slowly until tender. Take out the chicken ; add to the liquor a few grains of allspice, half a lemon, part of the peel grated, half a carrot chopped fine, a little parsley, a little ham chopped fine, red and black pepper, salt. Koll the pieces of chicken in cracker crumbs, dip in the prepared liquor, then roll again in the crumbs. Fry in hot lard.
CHICKEN PUDDING WITH RICE.
Records on this page
Chicken PieChicken PuddingChicken Stewed with Green CornPressed ChickenFricasseed ChickenChicken Pudding with Rice