Baked Chicken

Ingredients

• young grown chicken
• 1 pint water
• Baste often with butter.
• salt and pepper to taste
• a little onion and bread-crumbs

Method

1. 1

   Prepare chicken 12 hours before.

2. 2

   Place flat in pan, add water, cook till tender, baste with butter.

3. 3

   Make dressing with butter, salt, pepper, onion, and breadcrumbs around chicken.

4. 4

   Cook until brown.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 26. The excerpt below is the record exactly as published.

salt and pepper to taste. When cold, take out and dip in egg, then in bread-crumbs, and fry. OYSTER CROQUETTES Drain 1 quart oysters and chop fine. Take 1 pint bread-crumbs and add 1 teaspoon baking- powder. Mix oysters and crumbs and pour over 1 cup of cream. Season with pepper, salt, and 1 tablespoon butter. Fix well and add 2 well-beaten eggs. Make into shapes and dip in egg, roll in cracker-dust, and fry a rich brown. RICE CROQUETTES Mrs. Strauder Goff 1^ pints boiled rice, 3 eggs. Butter size of 1^ eggs, 3 tablespoons cream, ^ teaspoon scraped onion, Salt and cayenne pepper to taste, A small pinch of mace. Reserve 2 whites of the eggs to roll the cro- 82 CROQUETTES quettes in. Mix the ingredients and cook in a double boiler till quite thick. Allow to cool. Form into croquettes and fry in deep fat, after rolling in the whites of the eggs and bread-crumbs. The seasoning can be varied by omitting the mace and adding a half a teacup of grated cheese or grated ham, or a cup of chopped chicken or brains. They should always be served with to- mato sauce. SALMON CROQUETTES 1 can salmon, 2 eggs, ^ cup of butter, 1 cup of fine bread-crumbs, 1 teaspoon baking-powder in bread-crumbs, ^ cup of cream, f teaspoon of cayenne pepper. Salt to taste. Mix all together and make in pear shape. Roll in egg and cracker-dust, and fry light brown. 83 Fowl BAKED CHICKEN Prepare young grown chicken 12 hours or more before using. Place the chicken flat in the pan. Add 1 pint water and cook till tender. Baste often with butter. Then make a dressing of butter, salt, pepper, a little onion and bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.