Chicken with Celery

Ingredients

• 2 bunches of celery
• a level teaspoon of salt
• saltspoon of pepper
• 2 tablespoons of butter
• 2 of flour
• the beaten yolks of 2 eggs

Method

1. 1

   Cover the saucepan, bring to boiling point, then simmer for 30 minutes.

2. 2

   Add celery, salt, and pepper; cover and simmer for 45 minutes.

3. 3

   When meat is tender, dish carefully, cover with celery.

4. 4

   Rub butter and flour together, add cooking liquor, stir until boiling, remove from fire, add egg yolks, strain over celery, garnish with baked dumplings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 192. The excerpt below is the record exactly as published.

2 bunc'hes of celery, cut into pieces a ^ inc'h long, a level teaspoon of salt and saltspoon of pepper: cover and simmer Y^ of an hr. When the meat is tender, dish carefully, putting the rough pieces underneath, and cover over the celery. Rub together 2 ta- blespoons of butter and 2 of flour. Add the liquor in which the chicken was cooked, and stir until boiling, take from the fire, add 382 FOWL the beaten yolks of 2 eggs, strain this over the celery, garnish with baked dumplings, and send at once to the table. Serve with crab- apple or quince jelly. Plain boiled rice may be served instead of dumplings. — Mrs. S. Smith, 4543 S. Dearborn St., Chicago, 111. ROASTED BONED CHICKEN.— Spread chicken on board, skin side down, turn the flesh of legs and wings right side out >and' stuff with forcemeat into shape. Equalize the meat as well as pos- sible, placing against the little strip of white meat only the dark meat, dredge with salt and pepper. Make a roll of the iorcemeat and lay it in the chicken, draw the skins up and sew it together se- curely. Turn it over, place legs and wings into the position of a trussed fowl. Press the 'body into natural sh^pe, and tie securely. Cover with slices of salt pork, and roast, allowing 20 minutes to the pound; baste frequently. Remove pork last 15 minutes, dredge with flour, let brown, serve with giblet or tonuato sauce. — Mrs. J. Smith, 65 E. 46th St., Chicago, 111. STEAM ROAST CHICKEN.— This is a recipe by a former chef of royalty in Austria. Roast a chicken in a covered roasting- pan or in a Dutch oven from J^ to 3 hrs., according to size of chicken, basting with bouillon. — Mrs. N. Siegel, 4941 Vincennes Ave., Chicago, 111. * A NICE WAY TO ROAST CHICKEN.— Take a young chicken and bone, as for stewing, and roll each piece in flour till your pan is full, or till you have plenty, then sprinkle with pepper and salt and a liberal sprinkling of butter, and set in the oven and roast till done, or about 1 hr. — ^Mrs. M. Sims, 3717 S. La Salle St., Chicago, 111. CLARET OR BORDELAISE SAUCE FOR ROAST CHICKEN. — Make a brown sauce 'by substituting browned flour for white and adding a teaspoonful of kitchen bouquet. Season with onion juice, salt and pepper, boil 1 minute, pour in a wineglass of claret, heat for Yz a minute more, and serve. Serve with any kind of roast meats and poultry. — Mrs. Amelia Scott, 2972 Armour Ave., Chicago, III. CHICKEN SAUTE.— Take a young, tender chicken, cut it up in pieces. Put in a saucepan a piece of butter the size of an t%% and y^ lb. of pork, cut into dice. Set it on a good fire, and when GOOR COUNTY COOK BOOK 283 the butter be-gins to (brown put in the chicken. Let it brown well; then sprinkle a tiablespoon of flour over it; stir and mix thoroughly. Add Yi cup of white wine and Yi cup of water. Stir again, add pep- per, 1 clove of garlic, 2 shallots, a few sprigs of parsley tied with 1 bay leaf and about a dozen small, white onions. Cover and cook for 40 minutes. When cooked, serve with the meat on the center of the dish, the onions around it, and the gravy strained over; sprinkle chopped parsley on the top. Mushrooms can also be added, allowing them 25 minutes to cook. — Mrs. Agnes Scales, 3524 S. La Salle St., Chicago, 111. SCALLOPED CHICKEN.— Take equal parts of cold chicken, boiled rice, or macaroni and tomato sauce. Put in layers in a. shal- low dish, and cover with buttered crumbs. Bake till brown. Cold roast turkey, using stuffing and gravy, may be prepared in the same way. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. CHICKEN SCALLOPS.— Chop the meat fine and to 2 cups add a tablespoon of butter,

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