Chicken Joints
From Luncheons, 1902
Use a plain pancake batter, omitting baking powder.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 38. The excerpt below is the record exactly as published.
CHICKEN JOINTS Take the drumsticks and second joints and the wings of cooked chicken or turkey. Remove the skin and trim them so NO. 81. BEAN CROQUETTES. NO. 82. CIJICKEN I'KEPAKED TO HEOIL. KU. 83. CHICKEN JOINTS GAI'.NISHED WITH POTATO NO. 84. CHICKEN EN SUKrKISE. MEATS 101 they are smooth and shapely. Rub them with salt and pep- per. Dip them in batter and fry them in smoking-hot fat to a light golden color. xVrrange them on a platter with the points in, and ornament the tops with a line of mashed potato pressed through a pastry-bag and star-tube. Use a plain pancake batter, omitting the baking-powder ; or use the batter given for fontage cups (page 30), but a little thicker. Have it of a consistency to coat the spoon evenly and let it be very smooth. CHICKEN EN SURPRISE Bone a chicken without removing the leg or wing bones. Spread the boned chicken on a board, lay a roll of force- meat on it, draw it together, giving it the shape of the chicken, and sew the skin together. Put the legs and wings into the positions of a trussed fowl, roll it in a piece of cheese- cloth, and secure the ends well. (See Boning and Braising, pages 181-182, "Century Cook Book.") Put it in a pot with enough water to cover it, add soup vegetables, herbs and spices, and let it simmer for four hours. Let the chicken cool before removing the cloth, then lard it, rub it over with a little melted butter, and dredge with salt, pepper
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