Chicken, Economical use of

Name: Chicken, Economical use of
Ingredients: two neat slices from the breast; dip them in beaten egg; roll in crumbs; fry in hot fat; serve with sauce tartar

From Luncheon, 1888

This method allows for economical use of the chicken.

Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

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. — 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 ; serve with sauce tartar

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