Chicken Flap Jacks

Ingredients

• One and one-half pints of cold cooked chicken
• and six mushrooms chopped fine
• Put into a saucepan three-quarters cup of stock or milk
• two tablespoonfuls of sweet butter
• salt and white pepper to taste
• one teaspoonful of chopped parsley
• a few drops of onion juice
• and one raw egg
• Crust: One pint of flour
• two teaspoonfuls of baking powder
• one generous tablespoonful of lard and butter mixed
• one-half teaspoonful of salt
• one scant teacupful of milk and water mixture

Method

1. 1

   Simmer chicken and mushrooms in stock, then prepare crust with flour, baking powder, lard, salt, and milk.

2. 2

   Fill rounds with chicken mixture, seal, and fry.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 33. The excerpt below is the record exactly as published.

one teaspoonfui of chopped parsley, one-quarter teaspoonful of c«lery salt, and, if you like, one-half teaspoonfui of brown ginger. Last of all add the stiff beaten whites of four eggs. Brush your mould with butter and fill with the chicken mixture. Stand in a pan of hot water, and cook twenty-five minutes. Brain timbales are made by this same recipe, except you use brains instead of chicken, and only one-quarter cup of milk. CHICKEN FLAP JACKS— OEIGINAL, One and one-half pints of cold cooked chicken, turkey or veal, chopped coarsely, and six mushrooms chopped fine. Put into a saucepan three-quarters cup of stock or milk, two tablespoonfuls of sweet butter, salt and white pepper to taste; one teaspoonfui of chopped pars- ley, a few drops of onion juice and one raw egg. Simmer ten minutes and set aside until ready to use. Crust: One pint of flour, two teaspoonfula of baking powder, one generous tablespoonful of lard and butter mixed, one-half teaspoonf u of salt and one scant teacup- ful of milk and water mixe

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