Chicken Rolls
From The complete Indian housekeeper & cook, 1898
This method is excellent served cold with mayonnaise sauce and salad of tomatoes and cucumbers in hot weather.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 179. The excerpt below is the record exactly as published.
Chicken Rolls. — Bone a chicken, opening it from the back. Trim to an even square, and use tbe trimmings to make a forcemeat with bread-crumbs, parsley, chopped bacon, &c. Spread lightly over the chicken, roll up in an even roll, and skewer or sew together. Stew veiy gently in stock or milk. When done cut in rounds about half an inch thick, and dip each piece in reduced veloute sauce. Serve with any garnishing in the centre
Cook this with the app: pantry check, scaling, and the assistant.