Casserole of Chicken

Ingredients

• Four ounces of cold breast of chicken
• four ounces of butter
• four ounces of bread crumbs
• two eggs
• one-half teacupful of milk
• one teaspoonful of salt
• one-half teaspoonful of white pepper

Method

1. 1

   Combine all ingredients and prepare as desired for a casserole dish.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 93. The excerpt below is the record exactly as published.

one teaspoonful of salt, one-half teaspoonful of pepper, one grain of cayenne, two ounces of butter, one egg- Wash and pare the potatoes thinly, and cut off about an inch of the smallest end. With a strong teaspoon scrape out the centre of the potato, leaving a shell of po- tato unbroken about a third of an inch in thickness, and throw these shells and their tops into cold water, to keep them white until used. Chop the steak very finely, add to this the pepper, salt, catsup and cayenne, and stir all together. Take the potatoes from the water, and drying them thoroughly with a towel, pack the meat mixture firmly into them. Beat the egg until very light, and roll in this both the stuffed potato and the tops, and cover the meat stuffing with the top cut from each potato, pressed .firmly on. Melt the butter in a shallow saucepan, and when the blue smoke arises, place the potatoes carefully in the hot butter that the tops may not be disarranged, and cover- ing the saucepan, let the potatoes cook slowly therein for one hour, turning them occasionally in order that they maty brOwn evenly on all sides. Serve in a hot Vegetable dish. Dresden Fatties. — Two slices of white bread, three tablespoonfuls of cream, four tablespoonfuls of bread crumbs, one-half pound of cold boiled salmbn, one tea- spoonful of salt, one-half teaspoonful of pepper, one ounce DRESDEN PATTIES. 213 of butter, one-half ounce of flour, one gill of milk, one egg- Shred the salmon in small pieces, removing from it all the skin and bone. Melt the butter in a small saucepan, stir into this the flour, add the milk and stir all together until boiling. Throw into this mixture the shredded salmon and season all with half of the pepper and salt. Cbver the saucepan and, drawing it to one side of the fire, let its contents simmer, but not boil, until the fish is heated through. The slices of bread should be cut at least an inch and a half thick and cut a" large round from each with a bis- cuit cutter. With a smaller cutter cut these rounds half way through in the centre. Put the cream upon a plate and dip the rounds in this, quickly in order that they may not soak soft, beat the egg thoroughly and roll the founds in this, after which season the bread crumbs with the remaining pepper and salt and roll the rounds in these also. Throw the prepared rounds into hot clarified fat or lard and fry them for three minutes. Take them from the fat, drain them upon kitchen paper and splitting carefully off' with a sharp knife the inner round to the depths at which it is cut, scrape out from the centre of the large round all of the bread -remaining soft. Into this bread cup fill in equal portions the fish mix- ture, and place over this the small founds of bread. Serve the patties garnished with sprigs of parsley. Note. — These patties may also be made with oysters, lobsters, trvrfRes, mushrooms or any kind of boiled fish. 214 BREAKFAST DISHES. Chickens Iiivers. — One and one-half dozens of chickens livers, one-quarter of a pound of fat bacon, one saltspoonful of pepper, one saltspoonful of salt. Place the livers into a saucepan, cover them with cold water, throw in the salt and bringing the water quickly to the boiling point, let the livers boil for five minutes. When done, remove the livers from the water, slice them lengthwise carefully, in order not to break them, and cutting the 'bacon into very thin islices, and of a size similar to the slices of liver, thread alternate slices of liver and bacon upon a spit, and broil all over a bright fiye five minutes, turning them constantly in order that they may brown evenly. When broiled sprinkle over all the pepper and send them to the table on the spit. Note. — Livers of chicken or turkey boiled in the manncir above described, may also be served with a hot, thick brown sauce poured over them, with the addition if desired' of a little cliopped onion, browned in batter. Fig's Feet. — Four pigs feet, one and one-half pints of milk, one teaspoonful of salt, one-half teaspoonful of pepper, one ounce of flour. When the feet are cleaned and scraped, cut them- each across the knuckle deep' enough, to let the water pene- trate to the joint. Place them in a large saucepan, cover them with cold water, and putting all over the fire, let the water boil up. When this occurs drain^the first water off. Cover the feet with boiling water, and allow them to boil in this very slowly until tlie meat becomes tender. Pour the water off again, cover the feet wi^h the milH, BOILED RICE. 216 and let them simmer in this very slowly, for half an hour longer. Mix the flour in a bowl with a little cold/water, and beat it smooth. Stir this into the milk in the saucepan, sprinkle in also the pepper and salt, and let all cook to- gether for five minutes, when the feet should be removed to a hot, deep platter, and served with the sauce poured over them. Note.— Pig's feet are also very delicious broiled, and are prepared by first boiling until tender, as directed above. When cool, they should be rubbed over with butter, placed in a broiler and broiled for ' ten minutes over a clear fire. Boiled Oatmeal.— One quart of cold water, eight tablespoonfuls of oatmeal, one-half dessert spoonful of salt. Put the water into a saucepan, sprinkle in the oat- meal, stirring constantly, and when all has tieen made smooth, place the saucepan over a quick fire, and stir its contents until boiling. When boiling, throw into the porridge the salt, and draw the saucepan to one side of the fire, let all simmer slowly for half an hour, stirring it occasionally meantime. Note. — Oatmeal should always be thrown into cold, water when desired to boil, as cold water swells the grain of the meal better, and makes it less heating to the blood. Boiled Rice. — One-half pound of rice, three quarts of boiling water, one dessert spoonful of salt. Wash the rice thoroughly in cold water, and drain it in a strainer. P4ace it into a saucepan, pour over it the three quarts of boiling water, throw into it the salt, and allow 2i6 BREAKFAST DISHES. all to boil rapidly for fifteen minutes. If at the end of this time a grain of the rice may be readily floured by rubbing it between the finger and thumb? it is sufficiently boiled, but if it be still hard, continue to boil until the rice comes to this state, keeping in mind that the quicker this cereal is boiled, the dryer it will remain and the more free from starchy matter. . Pour the rice when donie, from the saucepan into a sieve, shaking the sieve as the water drains off, to release any fugitive drops that may be held in the, cereal, and when dry, serve gj; once heaped lightly in a hot vegetable dish. Notes. — When rice is desired to fry, it must be boiled slowly and without stirring in milk, and when boiled, cut into slices an inch thick, and fried in hot clarified fat or lard, until it becomes a delicate brown on both sides. Gom meal mush, which is made by stirring sifted com meal into boiling water, until a batter as thick as can be stirred with a spoon is' formed, is also delicious fried in this way, or in hot butter as the taste may decide. Casserole of Chicken. — Four ounces of cold breast of chicken, four ounces of butter, four ounces of bread crumbs, two eggs, one-half teacUpful of milk, one teaspoonful of sialt, one-half teaspoonful of white pepper

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