Chicken Merinds

Ingredients

• half of a cold chicken
• a few mushrooms
• a little grated nutmeg
• pepper
• salt
• the white of an egg
• 3 spocaifuls of hour
• 1 tablespoonful baking-2:)owder
• a few leaves of pai’sley chopped

Method

1. 1

   Mince and pound chicken and mushrooms, add nutmeg, pepper, salt, and egg.

2. 2

   Dip mutton cutlets in egg, spread mince on both sides, dip in egg again, then breadcrumbs, and fry in boiling lard until brown.

3. 3

   Serve hot with parsley and mushrooms.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 43. The excerpt below is the record exactly as published.

half of a cold chicken and a few mushrooms ; add a little grated nutmeg, pepper, salt, and the Avhite of an egg. Have 6 or 8 mutton cutlets ready, and dip them first in egg, then spread the mince over both sides. Egg again, and hread- crunih, then fry in Imiling lard till a. nice brown. Serve hot, and garnish with parsle\' and mushrooms. • Curried Chicken, Veal, or Rabbit. 1 Cliicken, 2 tablespoonfuls Cocoanut, 1 tablespoonful Lemon Juice, 1 Onion, teaspoonful Sugar, 2<oz. Butter, 2 tablespoonfuls Curry Powder, ^ pint Gravy or Stock, 1 teaspoonful Salt. Joint chicken neatly, and fry a light brown in the butter. Remove from pan and fry the onion, sliced, add all other ingredients except lemon juice. Put back chicken and simmer ^ hour. A fowl or rabbit will take l ^- hours. Add lemon juice, and serve with a dish of rice. Fried Chicken. Dip slices of cold chicken in egg and breadcrumbs and fry in boiling fat. Dish w'ith a few mushrooins in centre, or some stewed tomatoes. . Chicken Merinds. Take the legs and wing.s of a roast chicken and dip in batter made as follows: — 3 spocaifuls of Hour, 1 tablespoonful baking-2:)owder, wet with sweet milk to the thickness of a thick cream. Switch yolk and white of an egg separately. Take a few leaves of pai’sley chopped, pepper, and salt

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