Broiled Chicken

Ingredients

• a fresh chicken
• dipped in egg
• bread-crumbs
• sprinkled with clarified butter

Method

1. 1

   Cut the chicken into neat joints, season, dip in egg and bread-crumbs, sprinkle with clarified butter, dip again in egg and bread-crumbs, and broil over a clear fire for 25 to 30 minutes.

2. 2

   Broil for 10 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1355. The excerpt below is the record exactly as published.

A fresh chicken may be cut into neat joints and served in this waj', and will be found excellent. It should be seasoned, dipped in egg and bread-crumbs, sprinkled with clarified butter, dipped into egg and bread- crumbs again, and broiled over a clear fire for twenty-five minutes or half an hour. Time to broil the chicken, ten minutes. Probable cost, exclusive of the cold chicken, Is. 4d. Poultry and Veal Sausages {see Veal and Poultry Sausages). Poultry, Aspic {see Aspic Game or Poultry). Poultry, Boiled and Trussed.— In picking, be careful not to break the skin ; in drawing, not to break the gall-bladder. Let the fowls hang from two to five days, for the most delicate fowl will be tough and thready if too soon dressed. When to be used, draw, singe without blackening, and wash thoroughly, passing a stream of water again and again through the inside. Boiled fowls must be very neatly trussed, as they have small aid from skewers ; and nothing is more indecorous than to see unfortunates on a dinner-table, " whose dying limbs no decent hands composed." Put them on with plenty of water, a little warmed, and in a floured cloth if you like. Ha\'ing, as usual, skimmed them very carefully, simmer by the side of the fire from thirty-five minutes to an hour and a half, according to the size of the fowl. A small tureen of very good barley or rice broth, seasoned with shred parsley and young onions, may be added at the same time, if a shank or small cutlets of neck-mutton be added; which last may be frugally served in the broth. Some good cooks put fresh suet and slices of peeled lemon to boil with fowls. if lean, but larding is better; while legged fowls are most worthy of attention, whether for eating or appearance. — Meg Bods. Poultry, Boning of, — It is scarcely likely that written instructions only will enable any one to perform this difficult operation ; and far more would be learnt by watching a com- petent person do the work once than by read- ing whole pages about it. Nevertheless, the knowledge how to bone meat and poultry is a very desirable kind of knowledge to attain, and one which can only be perfected by practice. The thing to aim at is to loosen the fiesh with- out injuring the skin, and this can be done only by working the knife close to the bone. A short, sharp-pointed knife is the most suitable for the purpose. It is easiest to divide the bird into joints, and remove the bone from each joint separately. If this will not do, the bird may be split open right down the back, and the bones cut out afterwards, and this plan answers excellently for galantines and dishes of a similar description. The most difficult operation of all is to bone the bird without opening it. Poul- terers and butchers are generally very pleased when desiicd to do this work for their cus- tomers. Poultry, Boudins, or French Pud- dings, of. — HaK roast the bird. Take ofi: the skin, draw out the sinews, and mince and pound the flesh till it is quite smooth. Mix with it its bulk in baked potatoes, dry and floury, season rather highlj' with salt, cayenne, and pounded mace, and add as much butter as there was meat. Pound the forcemeat between every addition, then mix in gradually three whole eggS and the yolks of two others, together with one or two table-spoonfuls of white sauce, chopped mushrooms, or dressed onions, but take care that the mixture is not too moist. To ascertain this, make iip a small ball, dro}) it into boiling water, and poach it for five minutes. If it wants firmness, put another egg- to it ; if it is too firm, add a little sauce or water. Form the forcemeat into small sausages or boudins, or mould them into the shape of an egg with a table-sjDOon: drop them then into boiling water and poach them. Serve the bou- dins piled high on a dish, and jiour brown Italian sauce, or white sauce, round them. Before moulding the boudins, put the prepara- tion on ice or in a cool place for some time. Time, four or five minutes to poach the bou- dins. Poultry, Fattening of, for the Table.— They should be kept clean, wanii, and dry. For their food, mix oat and pease- meal with mashed potatoes, and a little kitchen- stuff. Have their food always fresh and plenti- ful, but do not cram them. Those who value colour as much as quality sometimes fatten fowls on rice swelled in sweet, skimmed milk. On the Continent they are fattened on barley- meal with milk, or on buckwheat, and the flavour is excellent. Young pullets are used at any age. Poultry for the Sick.— Boil or roast a fowl in the usual way. As it is not likely POU ( 645 ) POU that a sick person will eat the whole at one time, cut oft' as much as is required for present use, and put the rest aside. As much as it is thought will be used may be cut oft' as it is wanted, and warmed up in two or three ways, as follows : — Wrap the joint in oiled paper, lay it on a hot gridii'on, and warm it gently over a clear fire. Serve it ^\ith a little light gra\'y for sauce. Or broil it without the pajjcr. Or put it in a stewpan, barely cover with a little cold broth, and heat it very gently over a moderate fire. Or put an ounce of Carolina rice into a stewpan with half a pint of stock, and let it sinrmer gently until the rice is quite tender and the liquid absorbed. If it is very dry, put two more spoonfuls of stock with it, lay the piece of bird upon the rice, and let it remain a few minutes until it is quite warm. Serve the rice, fowl, and gravy together. When an invalid finds it difficult to masticate food, the fowl may be prepared as follows: — Pick the meat from a cold roast or boiled chicken

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