sweet lard heated very hot in a frying-pan, and fry "the
chicken until each piece is of a rich brown hue on both
sides. Take up, drain well, and arrange the pieces on a
warm platter, setting the dish in a hot place to keep the
meat from cooling while the gravy is being made. Pour
out of the pan all but a table-spoonful of.the oil, and stir
into the pan a cupful of milk. When the liquid is hot and
well stirred, thicken to a rich cream with a table-spoonful
of flour rubbed smooth in a table-spoonful of butter✪ Fried Spring Chicken (Southern Style).
Boil two or three minutes, stirring constantly, season with
salt and pepper, and pour the gravy over the chicken. ^
little chopped parsley is often added to the gravy. But-
ter, if here used in place of lard, is difficult to manage, as
it burns so easily; lard is decidedly to be preferred for
this purpose. Fried chicken is a standard dish in the Old
Dominion and is nowhere prepared in such perfection.
FRIED CHICKEN, NO. 2.
Cut the chicken in pieces, and season with salt and
pepper. Dip each piece in beaten egg, then in cracker-
crumbs, and fry brown in hot lard. ' Throw a few sprigs
of parsley into the fat when all the chicken has been
fried, and let them remain in lon^ enough to become
crisp but not too dry. Strew them over the chicken, and
serve.
SMOTHERED CHICKEN.
This is one of the most delicious ways of cooking
chickens. Clean, take off the neck, and split the chicken
down the back, wiping it with a damp towel. Season
inside and out with salt and pepper, and dredge on all
sides with flour. Lay the chicken, wth the inside down,
2 1 6 THE PA TTERN COOK-BOOK.
in a small baking tin, adding a cupful of water. The pan
should be but little larger than the chicken ; otherwise the
gravy will be too quickly evaporated. Cook slowly for
one hour, basting every ten minutes after the first twenty
minutes cooking. Should the chicken be decidedly lack-
ing in fat, add a small table-spoonful of butter✪ Smothered Chicken. There
will be plenty of gravy in the pan with which to baste if
the pan is small. When done, place the chicken on a hot
platter, and thicken the gravy in the pan with a little flour,
after adding another half cupful of water. Should the
chicken be quite fat, remove all but a table-spoonful of
the oil from the pan before making the gravy. Season
with salt and pepper to taste, pour the gravy over the
chicken, and serve at once.
Any small birds may be dressed in this way, with the
most satisfactory results, the secret of success in this kind
of roasting lying in very frequent basting and in not
having too hot an oven.
BROILED CHICKEN.
Only tender chickens or those that may surely be
made tender are ever cooked by broiling. Clean and
singe the chickens as directed, picking out all pin-feathers.
Split each chicken down the back, and wipe with a damp
towel. Even when you are quite certain the chickens are
tender, it is wise to steam them before broiling. This is
done thus : Set the dripping-pan in the oven, and nearly
fill it with boiling water. Place two sticks across the
pan, extending them from side to side, and upon them lay
the chicken. Invert a tin pan over it, and, shutting
the oven door let the chicken steam for thirty minutes.
ME A TS. . 217 ✪ Broiled Chicken
Page 93 · 3 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
sweet lard heated very hot in a frying-pan, and fry "the chicken until each piece is of a rich brown hue on both sides. Take up, drain well, and arrange the pieces on a warm platter, setting the dish in a hot place to keep the meat from cooling while the gravy is being made. Pour out of the pan all but a table-spoonful of.the oil, and stir into the pan a cupful of milk. When the liquid is hot and well stirred, thicken to a rich cream with a table-spoonful of flour rubbed smooth in a table-spoonful of butter. Boil two or three minutes, stirring constantly, season with salt and pepper, and pour the gravy over the chicken. A little chopped parsley is often added to the gravy. Butter, if here used in place of lard, is difficult to manage, as it burns so easily; lard is decidedly to be preferred for this purpose. Fried chicken is a standard dish in the Old Dominion and is nowhere prepared in such perfection.
FRIED CHICKEN, NO. 2.
Cut the chicken in pieces, and season with salt and pepper. Dip each piece in beaten egg, then in crackercrumbs, and fry brown in hot lard. ' Throw a few sprigs of parsley into the fat when all the chicken has been fried, and let them remain in long enough to become crisp but not too dry. Strew them over the chicken, and serve.
SMOTHERED CHICKEN.
This is one of the most delicious ways of cooking chickens. Clean, take off the neck, and split the chicken down the back, wiping it with a damp towel. Season inside and out with salt and pepper, and dredge on all sides with flour. Lay the chicken, with the inside down,
in a small baking tin, adding a cupful of water. The pan should be but little larger than the chicken ; otherwise the gravy will be too quickly evaporated. Cook slowly for one hour, basting every ten minutes after the first twenty minutes cooking. Should the chicken be decidedly lacking in fat, add a small table-spoonful of butter. There will be plenty of gravy in the pan with which to baste if the pan is small. When done, place the chicken on a hot platter, and thicken the gravy in the pan with a little flour, after adding another half cupful of water. Should the chicken be quite fat, remove all but a table-spoonful of the oil from the pan before making the gravy. Season with salt and pepper to taste, pour the gravy over the chicken, and serve at once.
Any small birds may be dressed in this way, with the most satisfactory results, the secret of success in this kind of roasting lying in very frequent basting and in not having too hot an oven.
BROILED CHICKEN.
Only tender chickens or those that may surely be made tender are ever cooked by broiling. Clean and singe the chickens as directed, picking out all pin-feathers. Split each chicken down the back, and wipe with a damp towel. Even when you are quite certain the chickens are tender, it is wise to steam them before broiling. This is done thus : Set the dripping-pan in the oven, and nearly fill it with boiling water. Place two sticks across the pan, extending them from side to side, and upon them lay the chicken. Invert a tin pan over it, and, shutting the oven door let the chicken steam for thirty minutes.
Records on this page
Fried Spring Chicken (Southern Style)Smothered ChickenBroiled Chicken