Chicken a la Meringo
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 59. The excerpt below is the record exactly as published.
Chicken a la Meringo. Clean, dress and cut chicken into pieces. Season with salt and pepper, dredge with flour, and saute in salt pork (or half lard and half butter) until a golden brown. Place the pieces in stewpan and cover with sauce, and cook slowly until tender. Add one cup mushrooms cut into pieces
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