Chicken Boiled Without Water

Ingredients

• Having cut up a chicken
• season with pepper and salt
• one tablespoon of flour
• half a cup of rich milk

Method

1. 1

   Cut chicken into pieces, season, put into a tightly covered pot, simmer for about two hours.

2. 2

   Stir together flour and butter, add milk, boil, and serve.

As published

This recipe was extracted from Cooks in clover (1889), page 11. The excerpt below is the record exactly as published.

easoned with pepper and salt and a very little onion and herbs, which should be previously fried a nice brown; then add another layer of mashed potatoes and beef, and other ingre- dients as before ; pour in the gravy or sauce, cover the whole with another layer of potatoes, and bake for half an hour. Mrs. A. R. Burgess. Beef Croquettes. — To every pint of chopped meat — roasted being preferabie^use a half pint of milk or cream, a tablespoon of butter and two of flour. Chop the meat as fine as sausage meat and season with salt and pepper, a dozen drops of onion juice, a little chopped parsley, and a slight sprink- ling of nutmeg or mace. Boil the milk, add butter and flour, blended to the consistency of paste, and stir into the boiling milk, adding a half teaspoon of salt. Let this boil until it is quite thiok ; put the meat into the mixture, mix thoroughly and set aside to get cold. Mould into small rolls, dip into &%%, and bread or cracker crumbs. Fry in boiling lard, Mrs. P. Meat Chowder. — Twc pounds of meat ; one large onion ; one dozen potatoes. Chop fine, add one can of tomatoes, four crackers, salt, pepper and thyme to the taste; then add water and boil half an hour. I A good way to use cold meats. Mrs. Richard ]'reeland. Cold Meats Warmed. — Chop up the meat fine, and add salt, pepper, a little onion and chopped tomato. Fill a pudding dish one-third full; cover it over with boiled mashed potatoes ; lay i6 COOKS IN CLOVF.R. pieces of butter on the top, and bake half an hour. Mrs. H. Hash. — Rid cold corned or roast beef of fat, skin and gristle, and mince it in a wooden tra)', not allowing the pieces to be larger than an eighth of an inch square. With two cups of this, mix a cup of cold potatoes chopped. Season well with pepper and salt, if the beef be fresh; if corned, use the salt sparingly. Set a frying-pan on the stove with a I cup of beef gravy in it, from which you have skimmed all the fat; clear soup or beef drippings ' will do if you have no gravy. When the gravy be- comes thoroughly heated, add a small half-teaspoon of made mustard, then put in the meat and potato, and stir to prevent sticking. Let this boil rapidly for about five minutes or until it thickens, but do not let it get stiff. Heap on a hot dish, and eat from hot plates. This can be served on toast if desired. Poultry and Game. Chicken Boiled Without Water. — Having cut up a chicken into convenient pieces, season with ( pepper and salt, and put it into a pot which can be| tightly covered. Let it simmer for about two \ hours, (care being taken to heat gradually at first), i When done, stir together one tablespoon each of J flour and butter, and add half a cup of rich milk

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