Broiled Chicken Legs

Ingredients

• the legs of 3 chickens
• 1/2 tablespoonful salt
• 1 onion
• a bouquet
• 1 teaspoonful seasoning salt
• 1 teaspoonful English mustard
• 1 ounce butter
• fresh grated bread crumbs

Method

1. 1

   Place chicken legs in a saucepan, cover with boiling water, add salt, onion, and bouquet; boil until tender.

2. 2

   Remove and cool.

3. 3

   Mix seasoning salt with mustard, roll chicken legs in this mixture, dip in melted butter, roll in bread crumbs, broil for 5 minutes on each side.

4. 4

   Serve with maitre d'hotel butter.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 262. The excerpt below is the record exactly as published.

1 onion cut into slices, Yt bay leafy 12 whole peppers, boil 40 minutes; then strain the broth through a sieve. Melt 1 ounce butter in a saucepan ; add 1 tablespoonf ul flour, stir and cook 3 minutes ; add Vt pint of chicken broth, 1 even teaspoonful salt, Y4 teaspoonf ul white pepper, and 1 gill of milk, cook 2 minutes ; then add iVt pint fine-cut chicken meat, cook 5 minutes ; add, if handy, Vt cupful cream or 1 table- spoonful unsweetened condensed milk, cook 3 minutes; add 1 table- spoonful lemon juice. Pour the chicken cr^me over 6 pieces of but- tered toast or serve with a border of boiled nndles. Chicken a la King. — Put 1 tablespoonful butter with 2 table- spoonfuls fine-cut onions (add ^ clove of crushed garlic, if liked) ; cook 2 minutes, then strain; add 2 cups of cooked chicken cut into 1-inch sized pieces, 4 ounces fresh mushrooms sliced, % table- spoon sliced truffle, 2 tablespoonfuls sliced green pepper ; cook and stir till heated ; add i^ tablespoon flour, 2 cups of stock (or water, with 1 teaspoonful beef extract) ; let boil 3 minutes ; add ^ cup of sherry wine, 1 tablespoon tomato, % teaspoon curry powder, y2 teaspoon salt, a dash of paprika; boil 20 minutes, then add 1 yolk of egg mixed with 14 c^P cream; let boil up; add 1 tea- •poonfnl lemon juice, and serve. Chicken Livers, Stewed. — ^Wash and wipe dry the livers of 6 chickens, season with 1 even tablespoonful seasoning salt. Place a small saucepan with 1 ounce butter over the fire ; as soon as hot put in the livers, cook 6 minutes; add 2 tablespoonfuls sherry or Madeira wine and a pinch of Cayenne pepper. Melt Yj ounce butter in another saucepan, add Vg tablespoonful flour, stir 3 minutes ; add Yt pint of boiling water and 1 teaspoonful beef extract, then 1 gill of fine-chopped mushrooms, cook 5 minutes ; add this sauce to the livers, cook a few minutes longer ; add 1 tablespoonful lemon juice^ 390 POULTRY. and serve on a warm dish ; garnish with crotltons. The mnshrooms, if not at hand, may be omitted. Chicken Liyers broiled with Bacon.— Wash and wipe 6 chicken livers dry, season with 1 even tablespoonful seasoning salt; cut 12 thin slices of bacon, then each liver into 2 pieces ; take 8 silver skewers, run a skewer through the center of a piece of liver, then through a slice of bacon, continue alternately with bacon and livers till the 3 skewers are full ; then brush the livers over with melted butter, sprinkle them with fresh grated bread crumbs, lay on a hot broiler, and broil 5 minutes on each side ; put the skewers on a hot dish. Stir 1 ounce butter to a cream ; add slowly 1 table- spoonful lemon juice, Y^teaspoonful nutmeg, and 1 teaspoonful fine- chopped parsley ; spread this over the livers, and serve. Chicken Lirers & I'ltalienne. — Wash and wipe dry 6 or 8 chicken livers, cut each liver into slices ; season with 1 even table- spoonful seasoning salt; place a saucepan with V-J^ ounce butter over the fire ; add 2 tablespoonfuls fine-chopped onion, Yg clove of bruised garlic, and cook 5 minutes ; add Ys pint of fine-chopped mushrooms, also the livers ; cook slowly 10 minutes. In the mean- time melt in another saucepan Ys ounce butter ; add Ys tablespoon- ful flour ; stir and cook 2 minutes ; add 1 gill of meat broth or stock (if stock is not handy, add 1 gill of boiling water and Ys ^^^ft- spoonful beef extract), cook 5 minutes ; then add it to the livers and cook a few minutes longer ; serve on a heated dish with 6 small slices of bread fried in butter to a delicate brown. Chicken Legs^ Broiled. — Place the legs of 3 chickens in a saucepan, cover with boiling water; add Ys tablespoonful salt, 1 onion, and a bouquet ; boil until a larding needle will penetrate easily through them ; them remove ; when cold mix 1 teaspoonful seasoning salt with 1 teaspoonful English mustard ; roll the chicken legs into this seasoning ; dip them in melted butter, roll in fresh grated bread crumbs, lay on a hot broiler, and broil 5 minutes on each side. Serve on a warm dish with maitre d'hdtel butter. CHICKEN. 891 Cliicken Legs and Second Joints ft I'AlIemande.— Place the legs and second joints of 3 chickens in a saucepan, coyer with boiling water ; add 2 medium-sized onions, 1 even teaspoonful white pepper, 1 even tablespoonf ul salt, and a bouquet ; boil slowly till tender ; lay the legs and joints on a hot dish ; strain the broth. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour, stir and cook 2 minutes ; add the strained broth, cook until smooth. Mix the yolks of 2 eggs and the juice of half a lemon, add it to the sauce ; add last a few spoonfuls cream. Place the legs and joints on a hot dish, pour the sauce oyer them, and garnish with rice, nudle, or potato timbales. Guinea Hen^ Potted. — Season a nice pair of well-cleaned Guinea hens with 1 tablespoonf ul salt

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