Chicken Kromeskies

Ingredients

• a quarter of a pound of meat
• an ounce of butter
• an ounce of flour
• one gill of liquor
• pepper and salt if required
• a quarter of a pound of flour
• a pinch of salt
• a gill of lukewarm water
• two tablespoonfuls of salad oil
• the whites of two eggs

Method

1. 1

   Boil bacon and let it cool.

2. 2

   Mince chicken and season.

3. 3

   Melt butter, mix with flour, and add liquor or milk to make a stiff mixture.

4. 4

   Spread forcemeat on bacon slices.

5. 5

   For batter, mix flour, salt, and water, then add salad oil.

6. 6

   Beat egg whites and fold in.

7. 7

   Coat forcemeat with batter and fry.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 216. The excerpt below is the record exactly as published.

Chicken Kromeskies. Corn-flour Blancmange. Filleted Sole Saut<5, Anchovy Sauce. Tame Rabbit, Curried. Boiled Rice. Potatoes. Cabbage. Queen’s Pudding. Cheese. Marketing. For the Day.— A small piece of fat Bacon ; a pair of thick Soles, filleted (January 3rd) ; one or a pair of tame Rabbits, cut into neat joints ; Potatoes ; Cabbage ; a dozen fresh Herrings. For To-morrow.— A pennyworth of Small Salad. Breakfast. — Buttered Eggs (January 16th) ; Tongue boiled day before yesterday; Biscuits and Milk (June 14th). Luncheon. — Chicken Kromeskies. — Kromeskies can be made with any kind of cooked poultry, game, fish, veal, or mutton. When mutton is used, the addition of a few oysters, fresh or tinned, is an improvement. They afford an excellent means of presenting cooked meat in an agreeable form. They are not really troublesome to make when once the process is understood. Boil the bacon and let it go cold. Cut all the meat from the chicken bones, mince it finely, and season it with pepper and salt if required. Supposing there is a quarter of a pound of meat, melt an ounce of butter in a stewpan, mix it with an ounce of flour, and add one gill of liquor. It is probable that in this case there will be a little cold sauce that can be used, or if there is none milk can be taken. Stir the mixture over the fire till it is smooth and very stiff, then add the mincemeat ; turn the preparation upon a plate, and put it on one side to get cold. Cut some slices, about three inches long and two wide, and as thin as it is possible, from the fat bacon. Make some Frying Batter as follows : — Put a quarter of a pound of flour into a bowl, with a pinch of salt, and mix it very smoothly with a gill of lukewarm water, then add two table-spoonfuls of salad oil ; this will make the batter smooth instead of leathery. Just before it is to be used beat the whites of two eggs

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