Chicken à la Baltimore

Ingredients

• Procure a nice plump young chicken of 3 pounds
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• flour
• 1 well-beaten egg
• 1 ounce melted butter

Method

1. 1

   Singe, draw, and wash the chicken, cut it into 8 pieces, season with salt and pepper, dust with flour, dip in beaten egg, and roll in bread crumbs.

2. 2

   Lay in a buttered pan, pour melted butter over, cover with buttered paper, and bake in a medium-hot oven for 45 minutes or until done.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 242. The excerpt below is the record exactly as published.

Chicken ft la Baltimore. — Procure a nice plump young chicken of 3 pounds, Binge, draw, and wash it ; cut it into 8 pieces ; wipe them dry, and season with 1 even tablespoonful salt and 1 eren teaspoon- f nl pepper ; rub the seasoning over each piece ; then dust them with fiour ; have 1 well-beaten egg in a soupplate, dip each piece of chicken into the beaten egg, and roll in fresh grated bread crumbe; lay the chicken in a thickly buttered pan, pour oyer 1 ounce melted butter, cover with buttered paper ; place the pan in a medium-hot oven and bake 45 minutes, or until done. Put the chicken feet for 1 minute into boiling water ; then take them out, remove the skin ; put the feet, neck, and giblets in a saucepan, cover with cold water; add Ys teaspoonf ul salt ; as soon as it boils add a small bouquet and 1 small onion ; cover and cook 1 hour ; then strain the broth. Melt 1 ounce butter in a saucepan ; add 1 heaping tablespoonful flour, stir and cook 2 minutes ; then add % pmt of the above-mentioned broth ; season with Y^ even teaspoonf ul salt, Y4 teaspoonf ul nutmeg; boil 5 minutes; then draw the saucepan to side of stove; mix the yolks of 2 eggs with Ys cupful cream, and add it slowly to the sauce ; lastly, 1 tablespoonful lemon juice ; strain the sauce on to a hot dish, lay the chicken pieces over the sauce, and garnish with mock oysters, prepared as follows : Put Ya pmt of canned com or fresh green corn cut from the cob in a bowl; add the yolks of 2 eggs, Ya teaspoonful salt, 2 tablespoonfuls flour, and the whites beaten to a stiff froth; place a frying pan with Yt tablespoonful butter and the same of lard over the flre ; when hot, put with a spoon small portions from the com mixture into the hot fat, in the shape of an oyster ; fry light brown on both sides ; then lay them in a circle around the dish of the chicken, with slices of broiled bacon, and serve with potato pur6e. Chicken 8aut6 & I'Hongroise.— Singe, draw, and wash a young chicken 3Ys pounds in weight ; cut it into 8 pieces ; season with 1 even tablespoonful salt and 1 even teaspoonful pepper

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