Steamed Chicken. — Rub chicken on the inside with pepper and
half teaspoon salt, place in patent steamer or over a kettle that will
keep it as near the water as posible, cover, and steam an hour and a
half; when done keep hot while dressing is prepared, then cut them
up, arrange on platter, and serve with dressing over them. The
dressing is made as follows : Boil pint gravy frbm kettle without
fat, add cayenne pepper and half teaspoon salt ; stir six tablespoons
flour into quarter pint cream until smooth, and add to gravy. Corn-
starch may be used instead of flour, and some add nutmeg or celery
salt. Or stuff, truss, steam and brown as directed.
Stewed Chicken. — Cut up chickens as for frying, place in boil-
ing.water to cover and stew as directed in preface until tender, add-
ing more hot water occasionally as needed. When done, add table-
spoon butter mixed with tablespoon flour, stirring it in a little at a
time, and season with pepper and salt. Or put the butter in the
stew and mix the flour smooth in a little water before adding. A
pinch of sugar is an addition to all stews.✪ Stewed Chicken For a Creoled SteWj cut
up a chicken and fry^ slightly ; then take out pieces of chicken and
dredge a little flour into the fat they were fried in; add sufficient
water to make the gravy and one pound of skinned and cut-up
tomatoes, with a medium-sized onion also cut up, and a little chopped
parsley, cayenne, and black pepper ; season to taste with salt, and
stew until thoroughly incorjwrated ; put in the chicken with *three
tablespoons butter, and stew two hours longer ; then put in a pint
of well-washed rice and stew another hour. Serve with the gravy
poured over.
POULTRY. 536
TruMed Chicken, — Bone one chicken, cut off the fillets or white
meat of two or more and lay them all side by side on the table. Cut
a half pound fat salt pork in thin strips, score gashes in thick parts
of the chicken and lay in the strips, cut up a large can of trufSes
and arrange the pieces evenly where they will show'the black spots
in the white meat when chicken is sliced. Dredge well with salt and
white pepper, a little nutmeg and powdered thyme. Then lay the
chicken breasts in the thin places of the boned fowl, bring the two
sides together and sew up the fowl into nearly its original shape.
Roll in a floured cloth, tie and pin it, and boil two hours in salted
broth✪ TruMed Chicken. Press it while cooling. Take oif cloth, when cold draw out
threads from fowl and serve either incased in Aspic Jelly, or coated
with glaze, or slice and arrange nicely on a dish.
Page 460 · 4 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
Steamed Chicken. — Rub chicken on the inside with pepper and half teaspoon salt, place in patent steamer or over a kettle that will keep it as near the water as possible, cover, and steam an hour and a half; when done keep hot while dressing is prepared, then cut them up, arrange on platter, and serve with dressing over them. The dressing is made as follows : Boil pint gravy from kettle without fat, add cayenne pepper and half teaspoon salt ; stir six tablespoons flour into quarter pint cream until smooth, and add to gravy. Cornstarch may be used instead of flour, and some add nutmeg or celery salt. Or stuff, truss, steam and brown as directed.
Stewed Chicken. — Cut up chickens as for frying, place in boiling.water to cover and stew as directed in preface until tender, adding more hot water occasionally as needed. When done, add tablespoon butter mixed with tablespoon flour, stirring it in a little at a time, and season with pepper and salt. Or put the butter in the stew and mix the flour smooth in a little water before adding. A pinch of sugar is an addition to all stews. For a Creole Stew, cut up a chicken and fry slightly ; then take out pieces of chicken and dredge a little flour into the fat they were fried in; add sufficient water to make the gravy and one pound of skinned and cut-up tomatoes, with a medium-sized onion also cut up, and a little chopped parsley, cayenne, and black pepper ; season to taste with salt, and stew until thoroughly incorporated ; put in the chicken with *three tablespoons butter, and stew two hours longer ; then put in a pint of well-washed rice and stew another hour. Serve with the gravy poured over.
Truffled Chicken, — Bone one chicken, cut off the fillets or white meat of two or more and lay them all side by side on the table. Cut a half pound fat salt pork in thin strips, score gashes in thick parts of the chicken and lay in the strips, cut up a large can of truffles and arrange the pieces evenly where they will show the black spots in the white meat when chicken is sliced. Dredge well with salt and white pepper, a little nutmeg and powdered thyme. Then lay the chicken breasts in the thin places of the boned fowl, bring the two sides together and sew up the fowl into nearly its original shape. Roll in a floured cloth, tie and pin it, and boil two hours in salted broth. Press it while cooling. Take oif cloth, when cold draw out threads from fowl and serve either incased in Aspic Jelly, or coated with glaze, or slice and arrange nicely on a dish.
Records on this page
Stewed ChickenSteamed ChickenTruMed ChickenChicken Pie