Broiled Chickens or Quails

Ingredients

• Cut chicken open on the back
• boil in a pint of water
• add flour
• add butter
• add pepper
• add salt
• stir a cup of sweet cream

Method

1. 1

   Pound the chicken flat and broil until brown.

2. 2

   Boil the liver, gizzard, and heart until tender, chop fine, and mix with flour, butter, pepper, salt, and cream.

3. 3

   Dip the chicken in this gravy while hot and serve.

Nutrition per serving

As published

This recipe was extracted from Buckeye cookery (1892), page 155. The excerpt below is the record exactly as published.

and butter into a dripping-pan, lay i in the pieces, and add half a pint hot water ; aes in oven and bake half an hour, turn, taking care that they get only to a light brown, and, just before taking up, add salt and pepper to taste; when done take out in a dish and keep hot. To make the gravy, add a half pint or more of water, set the dripping-pan on the stove, and add one table-spoon flour mixed with half cup of cream or milk, stirring slowly, adding a little of the mixture at atime. Let cook thor- oughly, stirring constantly to prevent burning, and to make the > gravy nice and smooth; season more if necessary.—Mrs. L. Hush. BAKED CHICKEN WITH PARSNIPS. _ : _ Wash, scrape, and quarter parsnips, and parboil for twenty min- utes; prepare a young chicken by splitting open at back, place in a dripping-pan, skin side up, lay parsnips around the chicken, sprinkle with salt and pepper, and add a lum, of butter the size * lh hte ha POULTRY. < ee ES euici of an egg, or two or three slices of Sand pickled Nee put eabpes water in pan to prevent burning, place in oven and bake until chicken and parsnips are done to a delicate brown; serve chicken ' separately on a platter, pouring the gravy in the pan over the pars- nips. CHICKEN CROQUETTES. Boil two fowls weighing five pounds each till very re mince fine, add one pint cream, half pound butter, salt and peppef tc taste; shape oval in a jelly glass or mold. Fry in lard like dough- nuts until brown.—Mrs. E. L. Fay, New York City. BREADED CHICKEN. Cut a tender chicken into seven pieces as if for frying, roll in beaten yolks of two eggs, then in finely grated bread crumbs seasoned with chopped parsley, pepper and salt; place in dripping-pan, dot the pieces with bits of butter (one table-spoon in all), add a little water, bake slowly, basting often. When done, take out chicken and make gravy in the pan by adding a mixture of flour and butter, make smooth by stirring. Add either cream or milk to make suffi- client gravy, which season to taste. BROILED CHICKENS OR QUAILS. Cut chicken open on the back, lay on the meat-board and pound until it ‘will lie flat, lay on 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 close to the eridiron. While the chicken is broil- ing, put the liver, gizzard and heart in a stew-pan and boil in a pint of water until tender, chop fine and add flour, butter, pepper, — salt, and stir a cup of sweet cream

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