Chicken with Bread Sauce
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Serve with a side of vegetables.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 13. The excerpt below is the record exactly as published.
TIE a chicken that has been cleaned but not stuffed into a piece of cheese-cloth. Plunge it into a kettle of boiling water to which a table- spoonful of vinegar has been added. Let it simmer until tender — ^twenty minutes to the pound ought to be enough. Un- wrap and serve with bread-sauce. Rule for sauce: Pour a quart of hot milk in which an onion has been boiled tender, over two cupfuls of stale white bread (grated). Let it stand an hour, then turn the mixture into a sauce-pan, add butter the size of an egg mixed with 45 D two tablespoonfuls of flour, boil for five minutes^ season with salt and pepper. MARCH 9TH "It was Mrs. Gill as I have seen her, making custards in the heat of summer in the cool dairy, with rose-trees and nasturtiums about the latticed window, preparing a cold collation for the rectors — ^preserves and * dulcet creams.*" — Chaslotte Bronte ("Shirley"). " T^ ULCET creams," warranted to please the most fastidious of rectors, are made with two dozen almonds, blanched and pounded and boiled in a little milk, the yolks of five eggs beaten well, a wine-glass of the best brandy, a teacupful of sugar and a quart of cream. Set over the fire and bring to the boiling point, stirring until it thickens, pour into glass cups and serve cold. MARCH lOTH "On the plain household bread his eye did not dwell; but he surveyed with favor some currant tea-csdces, and condescended to make choice of one." — Charlotte Bronte ("Shirley"). CURRANT jumbles still give de- light to children (and to grown- up children as well), as an ac- companiment to a cup of afternoon tea. 46 Beat a cupful of butter to a cream, then beat in two cupfuls of sugar and add two well beaten eggs, and, finally, three scant cupfuls of flour in which have been stirred two heaping teaspoonfuls of baking-powder and half a teaspoonful of salt. The dough should be stiff enough to roll thin. Sprinkle the tops of the jumbles with currants and peanuts chopped fine and a little granulated sugar. Ten minutes in the oven is gen- erally enough to bake them. MARCH iiTH "Give cherries in time of year, or apricots; and say they were sent you from the country." — Ben JONSON. FROZEN apricots can be given any time of year by using fruit that has been canned or preserved. Cut in very small pieces one can of apricots, add a quart of water and two cups of sugar and freeze. When partly frozen add two-thirds of a cup of cream, whipped to lightness. Stir into the apri- cot and finish freezing. If the apricots used are preserved, less sugar will be needed, but all frozen desserts need more sugar than unfrozen ones. 47 MARCH I2TH "If you are hungry, can't you be content with the wholesome roots of the earth?" — Sheridan ("The Duenna"). FEW people realize the excellent flavor of celery-root. Cut it in thin slices and boil for about two hours, or until tender. Serve with a cream sauce. It will have a much stronger flavor than the stalk of the cel- ery, and possesses even more valuable at- tributes as the calmer of irritated nerves. MARCH 13TH "The pie dishes were now drawn out of the ashes and broken, and the meat baked with all its juices was greedily devoured. *It tastes like a rabbit.'" — Charles Reade ("It Is Never Too Late To Mend"). ADD to one pound of lean chopped beef one-quarter of a pound of bacon; season highly with salt and pepper, and, if the flavor is liked, with one teaspoonful of minced onion; stir into it a beaten egg, and form into a long roll. Incase in a shell of buttered paper and place in a pan; cover closely the whole with a thick paste of corn- meal. Bake three-quarters of an hour; 48 remove the paste and serve. If it does not taste like a rabbit it will at least taste much better than an inferior cut of steak, which costs nearly twice as much. MARCH 14TH "Twice meat was forbidden and twice pudding allowed." — Mks. Humphry Ward ("Maicella"). AN excellent rule for custard pud- ding is this : beat until very light the yolks of six eggs and seven tablespoonfuls of sugar. Pour slowly on them a quart of hot milk, in which is a small pinch of salt ; fill buttered custard- cups with the mixture, set in a pan of hot water and bake until set, then draw to the door of the oven and quickly dot the surface of each custard with currant- jelly, raspberry-jam or other favorite and convenient substitute; cover with a meringue made of the whites of three eggs and a tablespoonful and a half of powdered sugar. Brown lightly. 49 MARCH 15TH "Better a crust of black bread than a mountain of paper confections.'' — Arthxjil Hugh Clough ("The Bothie of Tober-na-VuoUch")- OLD-TIME New England brown bread is almost as sweet and nutty as a confection. To make it, sift two cupfuls of rye flour, two cup- fuls of Indian meal, two teaspoonfuls of salt and one of soda, dissolved in a little hot water. Mix into a white bread sponge that is already light and add gradually half a cup of molasses. Knead well and leave six or seven hours. Then knead into loaves and let rise for two hours longer. Bake three hours in a slow oven. MARCH i6th "Papa was great at lobster salads and taught me. I mixed it myself a fortnight ago, and, as you see, it is as fresh and sweet as if I had just made it." —George du Mauhier ("Peter Ibbetson"). A BOILED salad dressing that does keep "fresh and sweet" for a fortnight is made by adding three tablespoonfuls of vinegar
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