Chicken Tele

Ingredients

• one chicken
• one tablespoonful of salt
• one tablespoonful flour
• one tablespoonful butter
• one quart flour
• a teaspoonful baking powder
• one small cup butter

Method

1. 1

   Boil chicken until tender, thicken liquid with flour and butter.

2. 2

   Prepare crust with flour, baking powder, and butter.

3. 3

   Line a dish, fill with chicken and gravy, cover, and bake until done.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 35. The excerpt below is the record exactly as published.

tablespoonful of butter and a minced onion. When the pieces are lightly browned, which should be in about ten minutes, add.a gill of tomato liquor and a pint of weak chicken stock, which should have been made from the neck, feet, giblets and wingtips of the fowls. Bring this to a boil. Wash and pick over a cupful of raw rice, stir it into the broth, and cook all together for twenty minutes, or until the rice is soft. Ten minutes before it is done add two tablespoon- fuls of grated Parmesan cheese and a dozen French mushrooms. Before taking from the fire, season to taste with salt and pepper. serve very hot. JELLIED CHICKEN. Boil until tender, in enough water*to cover, one chicken. Remove when done, and let water boil down to one quart. Cut the meat into small pieces. To the water add three-quarters box gelatine, soaked, one tablespoonful Worcestershire sauce, and salt and pepper to taste. Slice one hard-boiled egg, add to the chicken, pour over it the strained liquor. Mix well, and put into square mold. Set in cool place to harden. emt cama ea aaa ne ie Prof. Wm. Sullivan has had a Morris Piano in use over seven years and it is still in perfect condition. W. H. Lracu, 49 Metcalfe Street, sells these Celebrated Pianos at very moderate prices. ; 87 BOVRIL HK FLUID BEEF prepared from the choicest cattle : RT BLT AH TET WET 9 EEE ST A OTROS raised in the Argentine Republic and Australia, SE A RATE PE IO TL EN EERE ST : FRIE DSCHICKEN, Wash the chickens until all the blood is out, cut them in pieces, rub a very little salt over them, then roll each piece in flour. Fry them (covered) till a nice brown color in lard or butter. Make a gravy of cream and butter; if the cream is not very thick, add a little flour, season to taste, adding a little mace or nutmeg as desired. CHICKEN TELE: Cut into pieces one chicken, boil in enough water to cover until tender, adding when half done one tablespoonful of salt. Take out chicken, keep warm, and thicken the liquid with one tablespoonful each flour and butter rubbed together. Add salt and pepper to taste. Boil five minutes. Take one quart flour, Pwownteaspooniuis; | Baclie © Bakinoe Powder, a -little® “salt and one small cup butter

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