Chicken with Chives

Ingredients

• One young fowl
• two dozen chives
• two ounces of flour
• two ounces of butter
• one half tea-spoonful of salt
• one half salt-spoonful of white pepper

Method

1. 1

   Prepare the chives by cleaning and cutting the green tops into thin rings; soak them in boiling water for five minutes.

2. 2

   Joint the chicken and wash it lightly in cold water.

3. 3

   Season the flour with pepper and salt, dip each piece of the fowl into it, and fry in hot clarified fat for ten minutes.

4. 4

   Remove the chives from boiling water, dry them, melt the butter in a frying-pan, and fry the chives without burning.

5. 5

   Drain the chicken and place it on a hot platter, distributing the chives over it.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 58. The excerpt below is the record exactly as published.

Chicken with Chives. — One young fowl, two dozen chives, two ounces of flour, two ounces of butter, one half tea-spoonful of salt, one half salt-spoonful of white pepper

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