Or for a* more
'elaborate dish stuff and truss, then lard as directed in preface and
roast as above, basting with the drippings, '^^
using butter and flour with which to froth
it nicely at the last. Or bone the chicken
ZB directed in Cutting and Curing Meats, ^
leaving in the leg and wing bones, and L«ded ohtokm.
etufi with bread-dressing or any force meat, then sew in shape truss*
ing the wings and legs close to the back ; lard and roast as above.
This makes a nice dish to serve, as being boneless, is easily carved
4tcross in handsome slices. Veal Force-meats is delicious with this.
Smothered Chicken. — Cut up chicken in seven or nine pieces
and put in dripping-pan in pint boiling water, sprinkle in salt,
pepper, flour, and dot with bits of butter ; cover closely with an-
otner pan and bake two hours in moderate oven. If the chicken is
very tender, less time will do : if tough more is necessary. When
tender, take the fowl from the pan and kee]^ hot till ready to serve.
Make a gravy from what is left in the pan ; if there is much fat, pour
it off and add enough flour rubbed smooth in a little water to
thicken. Or split the chicken down the back as for boiling, lay
inside down in baking-pan, add water and cover as above ; then
bake forty minutes, when baste freely with butter and a little of the
l^ravy or drippings from fowls. In ten minutes baste again with
l^avy firom the pan and in five more, with melted butter, dipping it
534 POULTRY.
plentifully all over the fowls, which should now begin to brown.
Season with salt and increase heat, still keeping chickens covered.
A few minutes before dishing test with a fork. When tender serve
with Giblet Gravy. Some prepare thus and let cook without bast-
ing till tender and beginning to brown. Then spread over with a
patjte made of two tablespoons butter and four of flour and baste
every ten minutes with drippings in pan until a rich brown. Serve
with a gravy poured over cnicken made by adding milk and thick-
ening to drippings in pan. Or With Oystersy stuff and truss as di-
rected, fill the breast with chopped oysters, parsley and bread-
crumbs and stuff the body with oysters alone, put in a clean tin
pail with closely fitting cover, and set in kettle of cold water. Cook
slowly for more than an hour after water in outer vessel begins to
boil. If the fowl is not young, it may require cooking two hours.
Do not open the tin pail in less than an hour. When chicken is
tender, taKe out on hot dish, covering immediately. Turn the gravy
into a saucepan, thicken with tablespoon corn-starch, and three
tablespoons cream, chopped parslev, seasoning to taste, and yolks of
three hard-boiled eggs, chopped fine. Boil up once, pour a little
over the chicken, and serve trie rest in gravy-boat. ✪ Stewed Chicken
Page 459 · 2 recipe records on this page
Presented as published in 1890. 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
Or for a more elaborate dish stuff and truss, then lard as directed in preface and roast as above, basting with the drippings.
using butter and flour with which to froth it nicely at the last. Or bone the chicken
as directed in Cutting and Curing Meats, ^
leaving in the leg and wing bones, and L«ded ohtokm.
stuff with bread-dressing or any force meat, then sew in shape trussing the wings and legs close to the back ; lard and roast as above. This makes a nice dish to serve, as being boneless, is easily carved 4tcross in handsome slices. Veal Force-meats is delicious with this.
Smothered Chicken. — Cut up chicken in seven or nine pieces and put in dripping-pan in pint boiling water, sprinkle in salt, pepper, flour, and dot with bits of butter ; cover closely with anotner pan and bake two hours in moderate oven. If the chicken is very tender, less time will do : if tough more is necessary. When tender, take the fowl from the pan and keep hot till ready to serve. Make a gravy from what is left in the pan ; if there is much fat, pour it off and add enough flour rubbed smooth in a little water to thicken. Or split the chicken down the back as for broiling, lay inside down in baking-pan, add water and cover as above ; then bake forty minutes, when baste freely with butter and a little of the gravy or drippings from fowls. In ten minutes baste again with gravy from the pan and in five more, with melted butter, dipping it
plentifully all over the fowls, which should now begin to brown. Season with salt and increase heat, still keeping chickens covered. A few minutes before dishing test with a fork. When tender serve with Giblet Gravy. Some prepare thus and let cook without basting till tender and beginning to brown. Then spread over with a patjte made of two tablespoons butter and four of flour and baste every ten minutes with drippings in pan until a rich brown. Serve with a gravy poured over cnicken made by adding milk and thickening to drippings in pan. Or With Oysters, stuff and truss as directed, fill the breast with chopped oysters, parsley and breadcrumbs and stuff the body with oysters alone, put in a clean tin pail with closely fitting cover, and set in kettle of cold water. Cook slowly for more than an hour after water in outer vessel begins to boil. If the fowl is not young, it may require cooking two hours. Do not open the tin pail in less than an hour. When chicken is tender, take out on hot dish, covering immediately. Turn the gravy into a saucepan, thicken with tablespoon corn-starch, and three tablespoons cream, chopped parslev, seasoning to taste, and yolks of three hard-boiled eggs, chopped fine. Boil up once, pour a little over the chicken, and serve trie rest in gravy-boat.
Records on this page
Stewed ChickenSmothered Chicken