Chicken Stewed in Milk

Ingredients

• half a chicken
• 1 cupful of milk
• a little pepper
• salt
• celery

Method

1. 1

   Cut chicken into pieces, remove skin, and place in a jar with milk, pepper, salt, and celery.

2. 2

   Place jar in a kettle of water and heat until water simmers.

3. 3

   Keep simmering until chicken is tender, adding water as needed.

4. 4

   Remove chicken, thicken liquor with arrowroot or flour, pour over chicken, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 139. The excerpt below is the record exactly as published.

Chicken Stewed in Milk Cut half a chicken into convenient pieces, remove the skin and put it into a fruit jar with 1 cuj^ful of milk, a little pepper, salt and celery. Place the jar in a kettle containing water and grad- ually heat until the water simmers. Keep the water simmering until the chicken is tender, adding more water as it boils down. \Yhen the chicken is cooked, remove from the jar and pour the liquor around it into a pan. Thicken with a little arrowroot first placed in cold milk or a little flour. Pour the sauce over the chicken and serve hot. Chicken Jelly Simmer half a chicken, cut in convenient places, in a kettle containing 1 quart of water. During the cooking add 2 small stalks of celery, 2 tablespoonfuls of minced parsley and IM2 teaspoonfuls of salt. When the chicken is so tender that it falls in pieces, strain off the liquid and let cool. Skim off the fat. If allowed to stand overnight, this should be a clear and firm jelly. Milk Broth Place % cupful of the chicken jelly in a saucepan and add an equal amount of milk. Heat and serve hot with toast. Oysters Wash 1 cupful of oysters, drain, place in a pan and heat gentlj until the oysters are plump. Add 1 teaspoonful of butter, Yo teaspoonful of salt and a dash of pepper and serve hot on toast.. COOKIXG FOE THE SICK 281 Broiled Chop Use a mutton chop cut rather thick. Remove the skin and fat and rub the frying pan with the fat. Add the chop and heat over a hot fire. Turn constantly during the 10 minutes of cooking. Serve on a hot dish, sprinkling the chop with salt and a dash of pepper. Broiled Steak Use a piece of steak from the ribs or the haunch bone if possible. Heat the frying pan and rub a little piece of suet over it. Lay the steak in the pan and turn frequently during the 10 minutes it is cooking. Serve on a hot dish, sprinkling the meat with salt and a little pepper. Beef Balls Scrape % pound of lean meat until only the fiber is left. Mix the pulp with a little cream, season with salt and pepper and shape in tiny balls. Place a little butter in a hot frying pan. Roll the balls over this to take away the raw appearance, but serve very rare. Chicken Broth Skin the chicken, cut the meat from the bones and break up the bones. Put the meat and the bones in a kettle ^dth II/2 quarts of cold water and 2 teaspoonfuls of salt. Simmer gently for at least 4 hours, keeping the fat skimmed off. Strain off the liquor and place in a saucepan. Add 2 teaspoonfuls of washed rice and simmer until this is tender. Stewed Rabbit Put a few pieces of rabbit in a fruit jar, after they have been boiled 3 minutes in water. This liquid in which it is parboiled is thrown away. Cover the meat with milk and add 1 teaspoonful of salt. Set the jar in a kettle of cold water and simmer gently until the rabbit is tender. Add more water as it cooks away. ^ 283 THE FAEM COOK AND EULE BOOK Baked Tomatoes Cut the tomatoes in slices, after they have been washed and peeled, and put a layer of bread crumbs and then a layer of tomatoes in a greased baking dish. Eepeat until all the tomatoes are used. Dot with butter^ season with salt and bake in a mod- erate oven. Tapioca Pudding Wash and soak 1 teaspoonful of pearl tapioca overnight. Drain, place in a double boiler, add 1 cupful of milk

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