Chicken and Macaroni

Ingredients

• a chicken
• a pound of macaroni
• butter
• pepper
• salt
• a cup of cream

Method

1. 1

   Boil a chicken until very tender, take out all the bones and pick the meat quite fine.

2. 2

   Boil ½ pound of macaroni until tender, first breaking it up to pieces 1 inch long.

3. 3

   Butter a deep pudding dish, put on the bottom a layer of the cooked macaroni, then a layer of minced chicken, bits of butter, pepper and salt and some of the chicken liquor, over this put another layer of macaroni and so on until the dish is filled.

4. 4

   Pour a cup of cream over the whole and bake ½ an hour.

5. 5

   Serve hot on a platter.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 17. The excerpt below is the record exactly as published.

a lup of cream, thicken with 1 tahlespoon of tlour and season with salt. Put the chicken in corn ;;nd let it stand J, hour hcfore sei'ving on hack of stove. ^^I;s. Tiio:\rAs Pi:r,T.o\v. Pressed Chicken. Boil a 1 |)ound chicken till tender. Let it cool. lla\f ahout oiu' <piart of liquor wlien tlie fowl is done. Add to this 2 oz. hox gelatine, soaked in cold water. A knuckle of veal hoiled with the chicken makes it jelly hetter. Line the mold with the jelly ; when set, add ( hard-hoiled) eggs if like(l. then chit-ken and set away to cool. Mrs. 11. ll.\i;\v(»(»n. Chartreuse of Chicken. Chop line 2 cups of cold ehieken oi' game, add 1 tahles|)oon of minced ))arsley, 1 teaspoon of onion juice, fi of a teaspoon of salt, | of a teaspoon of pe[)[)er ami the 30 SLTPERK)R COOK BOOK yolks of 2 ('ul;s. }i\i\ well and add 4 tablespoons of thick white, or tomato sauce. Line a deep mold wiili plain boiled riee about .} incli thick. Fill with the mixture, eo\iM- with cice, then eovei' mold ti,ii'ht. set in steam over a kettle of l)oilino- watei' ;ind cook one houi'. MiJS. Hakiiis, Marquette. Breaded Chicken. ('ul a leiidei- chicken into 1 oi- !) pieces, as for fryin^ii,", dip in e,u;a'. roll in (ine!y i.':raled hread ciMinihs, seasoned with chopped parsley, peppei' and salt; ])lace in dri|)pini^- pan. Dot with ])ieces of buttei' ( I tahlospoonful in all), add a little water: l»ake slowly, ha^tiiii:- often. \\'hen done take out chicken and make ii:ravy in the pan hy addini;- a nii\tui-e of lloni' and Initter; make smooth by stirrin,a'. add either cream i>r Miilk t'l make sullit'ieid ^uravy. whicli season to taste. Chicken Fricassee. Ciii cliickens at the joints, eo\er wirii hoilin^ij water, 1 heapin^u' teaspoon salt and a little p('])per, cook until tender; I'eniove the chicken to a fryin^ij,' ])an in which brown it, butter ready to serve on platter. Add to liquor 1 cup of cr(^ani oi- milk. Melt tablespoon buttcr in saucepan, add 2 tablespoons flour and when smooth stir into li(pini-. {'u\ hot baklno- powder l)iscuits in halves, butter and place \n deep dish, pourlnii' the litjuor over them. ^Li;s. Atwell. Chicken and Macaroni. ])0!l a chicken until very tender, take out all the bones and pick the meat quite lint'. l>oil .'. a pound (d' macaroni until tender, iirst breakinu' it up to pieces 1 inch loni^-. l)uttei- a deep |Middino- dish, ])ut on the bottom a layer of the cooked macaroni. then a layer of minced chicken, bits of butter, pepper and salt

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