Chicken with Mushrooms

Ingredients

• one pound of cold roast chicken
• one-half of a pint of mushrooms
• one tablespoon of flour
• the same quantity of butter
• a salt-spoonful of salt
• half as much white pepper
• enough milk to make a coffee-cupful

Method

1. 1

   Cut mushrooms, cover with hot water, and cook for five minutes.

2. 2

   Skim and lay on a hot dish.

3. 3

   Add milk to the liquid, thicken with flour and butter, season, and add chicken and mushrooms.

4. 4

   Cook for three minutes and serve on a hot platter.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 79. The excerpt below is the record exactly as published.

CHICKEN WITH MUSHR00M5. Have ready one pound of cold roast chicken cut into dice-shape, and one-half of a pint of mushrooms, cut Into small bits. Cover the mush- rooms with hot water and cook for five minutes. Skim them out and lay on a hot dish. Add enough milk to the liquid to make a coffee-cupful. Thicken with a tablespoon of flour rubbed smooth with the same quantity of butter. Season with a salt-spoonful of salt and half as much white pep- per. Add the chicken and mushrooms, and cook three minutes, stirring constantly. Serve on a hot platter. Mrs. Jennie Merrill. CHICKEN. (Italian Style.) Boil a whole chicken till tender in lightly salted water. While cock- ing dip out into a granite kettle a pint of the broth and put with it one sliced onion, a tablespoon of butter, salt and pepper, and one-half of a cup of macaroni broken into tiny pieces. Cook till water has "nearly boiled away, then add one cup of milk and cook slowly till the 102 POULTRY AND GAME. macaroni has absorbed the milk. Sprinkle grated cheese over it. Boil the chicken broth till reduced to one pint; thicken slightly. Pour the macaroni over the chicken and the thickened sauce over the whole; on top sprinkle a little grated cheese. Mrs. Del Nero. PICKLED CHICKEN. Boil four chickens till meat falls from bones. Put meat in a stone jar and pour over it three pints of good cold cider-vinegar and a pint and one-half of the water in which they were boiled. Add spices and let stand two days. This is a fine dish for luncheon, or for Sunday evening tea. Mary Bonner. ESCALLOPED CHICKEN. To a pint of boiling hot cream add one tablespoon of flour

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