Chicken, Economical Use Of

Ingredients

• a large chicken
• two neat slices from the breast
• dip them in beaten egg
• roll in crumbs
• fry in hot fat

Method

1. 1

   Cut slices from the chicken breast, dip in egg, roll in crumbs, and fry in hot fat.

2. 2

   There will be enough chicken left for other purposes.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 18. The excerpt below is the record exactly as published.

CHICKEN, ECONOMICAL USE OF. Put in a frying pan half an ounce of butter pre- viously dredged with flour ; when hot add the chicken ; toss it about a few moments, and add a pint of hot water, season to suit the taste, and simmer slowly three-quarters of an hour. Put into a pudding dish a tablespoonful of pieces of fat bacon ; add a layer of oysters and then the pieces of chicken, another layer of oysters and the chicken broth ; add the smallest bit of mace, and cover the top with paste ; bake forty min- utes ; when done brush over the top a very little melted butter. A pie made of beefsteak and oysters is a very appetizing dish, and is prepared much as the foregoing. In fact, meat and shellfish pies are always acceptable at luncheon. Chicken, Economical use of. — When a large chicken is purchased for soup, or a sauce, cut two neat slices from the breast, and dip them in beaten egg ; roll in crumbs, and fry in hot fat

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