Chicken Roly-Poly

Ingredients

• one quart of flour
• two teaspoonfuls of cream tartar
• one teaspoonful of soda
• a teaspoonful of salt
• minced chicken

Method

1. 1

   Mix flour, cream of tartar, soda, and salt.

2. 2

   Roll out half an inch thick, lay minced chicken seasoned with salt and pepper on it, roll up, and place in a steamer for half an hour.

3. 3

   Serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 56. The excerpt below is the record exactly as published.

CHICKEN ROLY-POLY. One quart of flour, two teaspoonfuls of cream tartar mixed with the flour, one teaspoonful of soda dissolved in a teacupful of milk ; a teaspoon- ful of salt ; do not use shortening of any kind, but roll out the mixture half an inch thick, and on it lay minced chicken, veal or mutton. The meat must be seasoned with pepper and salt and be free from gristle. Roll the crust over and over, and put it on a buttered plate and place in a steamer for half an hour. Serve for breakfast or lunch, giving a slice to each person with gravy served with it. CHICKEN TURNOVERS. Chop cold roast chicken very fine. Put it into a saucepan, place it over the fire, moisten it with a little water and gravy, or a piece of butter. Season with salt and pepper ; add a small tablespoonful of sifted flour dis- solved in a little water ; heat all through and remove from the fire to be- come cool. When cooled roll out some plain pie-crust quite thin, cut out in rounds as large as a saucer ; wet the edge with cold water and put a large spoonful of the minced meat on one-half of the round ; fold the other half over and pinch the edges well together, then fry them in hot drippings or fat a nice brown. They may also be cooked in a moderate oven. 92 PO UL TR Y AND GAME. CHICKEN PUDDING. Cut up two young chickens into good-sized pieces ; put them in a saucepan with just enough water to cover them well. When boiled quite tender, season with salt and pepper ; let* them simmer ten or fifteen min- utes longer ; then take the chicken from the broth and remove all the large bones. Place the meat in a well-buttered pudding dish, season again, if necessary, adding a few bits of butter. Pour over this the following batter : — Eight eggs beaten light and mixed with one quart of milk, three table- spoonfuls of melted butter, a teaspoonful of salt

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