Cut up the chickens into small pieces, cover with water and
stew gently till thoroughly done, adding a little salt. Make a
rich gravy of two tablespoonfuls of flour, made smooth in one-
half teacupful of milk, and add yolk of one egg✪ Stewed Chickens. Make a paste
of biscuit dough; roll out, and cut into squares, and bake alight
brown; lay the squares on a dish and pour the chickens over.
An excellent breakfast dish.
CHILI COLORAD.
Take two chickens; cut up as if to stew; when pretty well
done, add a little green parsley and two onions. Take half a
pound of pepper pods, remove the seeds, and pour on boiling
water; steam for ten minutes; pour off the water, and rub them
in a sieve until all the juice is out; add the juice to the chicken;
let it cook for half an hour; add a little butter, flour and salt✪ Chili Colorad.
Place a border of rice arouud the dish before setting on the
table. This dish may also be made of beef, pork or mutton; it
is to be eaten in cold weather, and is a favorite dish with all peo-
ple on the Pacific coast.
POULTRY, 65
CHICKEN PIE.
Cut up two chickens, put them in stew-kettle with barely
enough water to cover them. "When the chicken is boiled tender,
make the gravy of two tablespoonfuls of butter and one of flour,
and the yolk of an egg mixed smoothly together, and stir into the
water the chicken was stewed in. Line the sides of a deep dish
with paste, lay in a small teacup bottom upwards. Put in the
stewed chicken with the gravy, and add if you like, some oysters,
three or four hard boiled eggs✪ Chicken Pie. Put on the top cover, and bake
in a moderate oven. Pigeon or veal pie may be made in the
same manner.
CHICKEN Pox-PiE.
Cut up a good sized chicken in all its joints; (one a year old
is the best for this purpose), have ready a smooth pot, put in the
chicken with cold water enough to cover; salt, and boil it till
tender. Half an hour before the chicken is done, make the fol-
lowing crust: One quart of flour, teaspoonful of salt, three tea-
spoonfuls of Equity baking powder, rubbed through the flour, a
piece of butter the size of an egg, sweet milk enough to make a
soft dough✪ Chicken Pot Pie (as you would make biscuit dough); roll it out on a
moulding-board to about the thickness of an inch, cut in square
pieces, put them in the steamer and steam half an hour over the
chicken. When done, thicken the chicken broth with flour paste,
season it with pepper and butter, put the chicken on a large plat-
ter with the dumplings on top, and pour the gravy over all. Pot-
pie steamed is much nicer than to boil it in the pot with the
chicken. It never fails to be nice and light.
BKOILED CHICKENS OR QUAILS.
Cut chicken open on the back, lay on the meat board and pound
until it will lie flat; lay on a gridiron, place over a bed of coals,
broil until a nice brown, but do not burn. It will take twenty
or thirty minutes to cook thoroughly, and it will cook much bet-
ter to cover with a pie tin held down with a weight so that all parts
of the chicken may lie closely to the gridiron. When the chicken
is broiling, put the liver, gizzard and heart in a stew-pan and boil
66 POULTRY. ✪ Broiled Chickens or Quails
Page 38 · 6 recipe records on this page
Presented as published in 1887. 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
Cut up the chickens into small pieces, cover with water and stew gently till thoroughly done, adding a little salt. Make a rich gravy of two tablespoonfuls of flour, made smooth in onehalf teacupful of milk, and add yolk of one egg. Make a paste of biscuit dough; roll out, and cut into squares, and bake alight brown; lay the squares on a dish and pour the chickens over. An excellent breakfast dish.
Chili Colorado.
Take two chickens; cut up as if to stew; when pretty well done, add a little green parsley and two onions. Take half a pound of pepper pods, remove the seeds, and pour on boiling water; steam for ten minutes; pour off the water, and rub them in a sieve until all the juice is out; add the juice to the chicken; let it cook for half an hour; add a little butter, flour and salt. Place a border of rice arouud the dish before setting on the table. This dish may also be made of beef, pork or mutton; it is to be eaten in cold weather, and is a favorite dish with all people on the Pacific coast.
CHICKEN PIE.
Cut up two chickens, put them in stew-kettle with barely enough water to cover them. "When the chicken is boiled tender, make the gravy of two tablespoonfuls of butter and one of flour, and the yolk of an egg mixed smoothly together, and stir into the water the chicken was stewed in. Line the sides of a deep dish with paste, lay in a small teacup bottom upwards. Put in the stewed chicken with the gravy, and add if you like, some oysters, three or four hard boiled eggs. Put on the top cover, and bake in a moderate oven. Pigeon or veal pie may be made in the same manner.
CHICKEN POT-PIE.
Cut up a good sized chicken in all its joints; (one a year old is the best for this purpose), have ready a smooth pot, put in the chicken with cold water enough to cover; salt, and boil it till tender. Half an hour before the chicken is done, make the following crust: One quart of flour, teaspoonful of salt, three teaspoonfuls of Royal baking powder, rubbed through the flour, a piece of butter the size of an egg, sweet milk enough to make a soft dough (as you would make biscuit dough); roll it out on a moulding-board to about the thickness of an inch, cut in square pieces, put them in the steamer and steam half an hour over the chicken. When done, thicken the chicken broth with flour paste, season it with pepper and butter, put the chicken on a large platter with the dumplings on top, and pour the gravy over all. Potpie steamed is much nicer than to boil it in the pot with the chicken. It never fails to be nice and light.
BROILED CHICKENS OR QUAILS.
Cut chicken open on the back, lay on the meat board and pound until it will lie flat; lay on a gridiron, place over a bed of coals, broil until a nice brown, but do not burn. It will take twenty or thirty minutes to cook thoroughly, and it will cook much better to cover with a pie tin held down with a weight so that all parts of the chicken may lie closely to the gridiron. When the chicken is broiling, put the liver, gizzard and heart in a stew-pan and boil
Records on this page
Baked Spring ChickenStewed ChickensChili ColoradChicken PieChicken Pot PieBroiled Chickens or Quails