Chicken and Potatoes

Ingredients

• 1 pint of milk
• 1 beaten egg
• a little salt
• a little pepper
• boiled potatoes into irregular pieces
• cover the whole with cracker crumbs
• moistened with melted butter

Method

1. 1

   Remove all the meat from a cooked chicken and cut it into small pieces.

2. 2

   Make a sauce of milk and beaten egg, seasoned with salt and pepper.

3. 3

   Layer the meat and potatoes in a pudding-dish, covering with sauce.

4. 4

   Add another layer of meat and potatoes, and cover with moistened cracker crumbs.

5. 5

   Bake for an hour.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 115. The excerpt below is the record exactly as published.

boiled potatoes into irreg- ular pieces; remove all the meat from a cooked chicken and cut it into small pieces; make a sauce of 1 pint of milk and 1 beaten egg, seasoned with a little salt and pepper; put a layer of the meat in a pudding-dish, then a layer of potatoes, and sauce to cover them; another layer of meat and potatoes, and cover the whole with cracker crumbs, moistened with melted butter; bake ^ an hour. CHICKEN LOAF — Boil 2 chickens in as little water as possible to cook them without burning, until the meat will droj) from the bones. Remove the meat from the bones and cut it fine without chopping. Put it back in the kettle, with plenty of butter, pepper and salt; heat it thoroughly. Slice a hard-boiled egg in the bottom of a dish, pour the chicken over it hot, place a weight upon it and set in a cool place. When cool, it will come out in a form. CHICKEN AND OYSTERS— Take a nice, tender chicken, and split it down the back, and after cleaning it well, pound all the bones flat; wash and wipe it dry; season with pej)per and salt, and fry in sweet lard until tender and brown on both sides; put it on a platter and keep it warm. Make a gravy in the pan (after pouring out the fat) with ^ pint of water, a piece of butter, and flour for thickening, or use ^ pint of cream without the butter, if preferred. Have ready about 25 large oysters washed clean in salt and water, then dried in a towel, and add them to the gravy when it comes to boiling; plump them in the hot gravy, and pour on the dish of chicken. Serve hot. Time, about ^ hour. CHICKEN PATTIES.— Take 1 pint of cream, 1 tablespoon of corn=starch, 1 pint of cooked chicken, chopped coarsely. Let half the cream come to a boil in a stew-pan. Mix tlie remainder of the cream with the corn=starch, and add as soon as it boils; when this POULTEY 153 thickens, take off the fire, add the chopped chicken, and season to taste with salt, white pepper, and any other seasoning liked. Line patty=pans, small saucers, or sauce=plates, with rich pie^crust, and bake. When all is cold, place a heaping spoon of the chicken on each crust and serve. CHICKEN PIE. — Cut the chicken in small pieces as for frying, and stew in just water sufficient to cover it, with a little salt, until the meat begins to separate from the bones; take it out, pick out the bones, and put the meat in a tin pan or large pudding=dish; season the gravy with a little more salt, if needed, and a little white pex)per, then thicken with a little corn^starch; add a lump of butter if the chicken is lean, and pour the gravy over the chicken. Make a rich baking-powder biscuit dough, spread it with the hands until it is large enough to cover the pie, place it on the meat, and cut a large cross in the middle of the crust; bake until the crust is a rich, golden brown (| to 1 hour), but do not have the oven hot enough to scorch it. Dangerous Gases in Meat Pies. — If the pie is cut and eaten hot, there will be no danger of its being poisonous — if set away to cool, be sure that there is an opening in the center of the crust down to the meat, for the escape of the steam and gases while cooling. The rising of the crust while baking, sometimes closes the opening in it, and the slow cooling, and confined gases, cause it to be unwholesome. This should be especially guarded against with all meat pies. Meat pies are those made entirely of meat and crust, while mince pies are made of minced meat, apples, fruit and spices. MEAT PIE — Take cold turkey, chicken, or any cold meat chop- ped fine; season with salt, pepper and gravy; lay pie^crust around the edge of a platter, and cover the same ; bake a nice brown in the oven. Time, ^ to | hour. PRESSED CHICKEN — Boil 2 or 3 chickens and use what is wanted for dinner — then take what is left and boil until it will drop from the bones easily. Remove bones, and let the liquor boil down if there is too much; then add the meat, and season with pepper and a little cinnamon. Put in a square tin to press. It is easily made, and is very nice for Sunday lunch. CHICKEN AND RICE — Take fricasseed chicken and remove the bones from the largest pieces, leaving the others in. Cover the bottom of a small pudding^dish with cold boiled rice, then put in a layer of the chicken, sprinkled with salt and pepper; then more rice, 154 POULTRY and so on until the dish is full. Have the last layer rice. Put in the gravy that is left, and cover the whole with the yolk of an egg well beaten. Set in the oven and bake until it is light brown. Time, | to 1 hour. CHICKEN SHORTCAKE.— Cut the meat from the largest pieces of cold stewed chicken and remove the bones (the wishbone and other small pieces may be left whole); heat, adding more gravy, if necessary, and when hot pour it on a shortcake, cut in pieces made as follows: Shortcake. — Mix 2 teaspoons of baking powder with 2 cups of flour. Rub into it a small -| cup of butter, and then add 1 cup of sweet milk. Bake in a quick oven in a thin sheet. CHICKEN SUPREME.— First skin, then carefully cut the breast meat from 2 full grown chickens; divide each side of the breast meat into 2 long fillets — this will give 8 pieces, and is sufficient for a party of that number; flatten them by rolling with the rolling-pin until they are about an inch thick, then broil over a clear coal fire until they are thoroughly done and well browned; sprinkle with salt and white pepper, xDlace on a hot platter, and spread with butter. Gar- nish with parsley, and serve with currant jelly, or any meat sauce preferred. These fillets can be stewed tender in a little water, and served with Bechamel sauce. The remainder of the fowls can be used for a stew, chicken pie, or chicken fricassee. CHICKEN TARTS. — Mince cold chicken very fine, and season with pepper and salt to taste. Boil 1 cup of milk with -| an onion and a blade of mace in it; when it is scalding hot, take out the onion and mace, and stir in a thickening made of 1 teaspoon of flour wet with cold milk. When it has boiled a few minutes, mix in 2 cups of chopped chicken. Have ready some rather large tarts made of puff paste, and put a spoonful of the mince in each. CHICKEN AND TOMATOES.— Prepare chicken as for a fricas- see, with a few slices of salt pork and a small onion, sliced; cover them with water and let them simmer slowly; when nearly cooked add 4 medium^sized tomatoes, peeled and sliced, and a little salt

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