Chicken Pudding

Ingredients

• Cut up a chicken as for fricassee
• a lump of butter the size of an egg
• one quart of milk
• three cups of flour
• three tablespoonsful of melted butter
• half a teaspoonful of carbonate of soda
• a small pinch of cream of tartar
• four eggs well beaten
• a little salt

Method

1. 1

   Cut up a chicken as for fricassee, and parboil, seasoning well with pepper, salt, and a lump of butter the size of an egg, to each chicken.

2. 2

   Stew slowly for half an hour, take them out, and lay on a flat dish to cool.

3. 3

   Set aside the water in which they were stewed for your gravy.

4. 4

   Make a batter of one quart of milk, three cups of flour, three tablespoonsful of melted butter, half a teaspoonful of carbonate of soda, and a small pinch of cream of tartar, with four eggs well beaten, and a little salt.

5. 5

   Put a layer of chicken in the bottom of the dish, and pour about half a cupful of batter over it — enough to conceal the meat; then another layer of chicken, and more batter, until the dish is full.

6. 6

   The batter must form the crust.

7. 7

   Bake one hour, in a moderate oven.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 84. The excerpt below is the record exactly as published.

CHICKEN PUDDING. 203 would be lost in parboiling-. The chicken should be split down the back, and wiped perfectly dry before it is steamed. Transfer from the vapour-bath to a buttered gridiron, inside downward. Cover with a tin pan or common plate, and broil until tender and brown, turning several times ; from half to three quarters of an hour will be sufficient. Put into a hot dish, and butter very well. Send to table smoking hot. Chicken Pudding. (American Recipe.) Cut up a chicken as for fricassee, and parboil, seasoning well with pepper, salt, and a lump of butter the size of an Qgg, to each chicken. The fowls should be young and tender, and divided at every joint. Stew slowly for half an hour, take them out, and lay on a flat dish to cool. Set aside the water in which they were stewed for your grav)'. Make a batter of one quart of milk, three cups of flour, three tablespoonsful of melted butter, half a teaspoonful of carbonate of soda, and a small pinch of cream of tartar, with four eggs well beaten, and a little salt

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