Chicken Lunch for Traveling

Ingredients

• a young chicken
• season with salt
• season with pepper

Method

1. 1

   Cut the chicken down the back, wash, season, and bake in a moderate oven for three-quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 53. The excerpt below is the record exactly as published.

CHICKEN LUNCH FOH TRAVELING. Cut a young chicken down the back; wash and wipe dry; season with salt and pepper; put in a dripping-pan and bake in a moderate oven three- quarters of an hour. This is much better for traveling lunch than when seasoned with butter. All kinds of poultry and meat can be cooked quicker by adding to the water in which they are boiled a little vinegar or a piece of lemon. By the use of a little acid there will be a considerable saving of fuel, as well as shortening of time. Its action is beneficial on old tough meats, render- ing them quite tender and easy of digestion. Tainted meats and fowls will lose their bad taste and odor if cooked in this way, and if not used too freely no taste of it will be acquired. POTTED CHICKEN. Strip the meat from the bones of a cold roast fowl ; to every pound of meat allow a quarter of a pound of butter, salt and cayenne pepper to taste ; one teaspoonful of pounded mace, half a small nutmeg. Cut the meat into small pieces, pound it well with the butter, sprinkle in the spices gradually and keep pounding until reduced to a perfectly smooth paste. Pack it into small jars and cover with clarified butter, about a quarter of an inch in thickness. Two or three slices of ham minced and pounded with the above will be an improvement. Keep in a dry place. A luncheon or breakfast dish. Old fowls can be made very tender by putting into them, while boiling, a piece of soda as large as a bean. SCALLOPED CHICKEN. Divide a fowl into joints and boil till the meat leaves the bone readily. Take out the bones and chop the meat as small as dice. Thicken the water in which the fowl was boiled with flour and season to taste with butter and salt. Fill a deep dish with alternate layers of bread crumbs and chicken and slices of cooked potatoes, having crumbs on top. Pour the gravy over the top and add a few bits of butter and bake till nicely browned. There should be gravy enough to moisten the dish. Serve with a garnish of parsley. Tiny new potatoes are nice in place of sliced ones when in season. BREADED CHICKEN. Prepare young chickens as for fricassee by cutting them into pieces. Dip each piece in beaten egg, then in grated bread crumbs or rolled POULTRY AND GAME, 89 cracker ; season them with pepper and salt and a little minced parsley. Place them in a baking pan and put on the top of each piece a lump of butter, add half of a cupful of hot water ; bake slowly, basting often. When sufficiently cooked take up on a warm platter. Into the pan pour a cup of cream or rich milk, a cupful of bread crumbs. Stir it well until cooked, then pour it over the chicken. Serve while hot. BROILED CHICKEN ON TOAST. Broil the usual way and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pepper

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