Chicken, Breaded

Ingredients

• a spring chicken
• one table-spoonful of butter
• one teaspoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Singe and draw the chicken, cut into four pieces.

2. 2

   Melt butter, mix with salt and pepper, roll chicken in this, then in beaten egg, bread each piece, place in a buttered pan, and pour over melted butter.

3. 3

   Cook in a hot oven for 20 minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 308. The excerpt below is the record exactly as published.

Chicken, Breaded. — Singe and draw a spring chicken. Cut it into four pieces. Melt one table-spoonful of but- ter, and blend with it one teaspoonful 274 Chicken, Broiled POU LTR.Y Chicken, Celeried of salt and one salt-spoonful of pep- per ; roll each part of the chicken in this, and afterwards in beaten egg. Bread each piece of chicken, put them in a well-buttered pan, and pour over one table -spoonful of melted butter. Cook in a hot oven twenty minutes. Cut two white hearts of lettuce into four parts, wash, and tie up to avoid breaking. Boil for fifteen minutes. Drain, and plunge them quickly into cold water. Put them into a clean saucepan, with sufficient broth to cov- er them, and cook thirty minutes in covered pan. Take out and drain the lettuce well, pressing gently. Keep warm while sauce is being made. Add to the stock in which the lettuce has been cooked one gill of good cream, and cook slowly for five min- utes. Mix half a table -spoonful of fresh butter with one teaspoonful of fl

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