Cold Chicken

Ingredients

• one-half of a cold chicken
• four tablespoonfuls of bread crumbs
• one egg
• one ounce of butter
• half an ounce of flour
• one gill of milk
• one gill of cream
• one salt-spoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Heat a saucepan half filled with clarified fat.

2. 2

   Beat the egg until very light.

3. 3

   Cut the chicken into neat pieces, dip in the beaten egg, then roll in seasoned bread crumbs.

4. 4

   Fry in hot fat until pale-brown, then drain on paper.

5. 5

   Melt butter, stir in flour, add milk gradually, boil, then add cream and cook for two more minutes.

6. 6

   Pour sauce over the browned fowl and serve hot.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 55. The excerpt below is the record exactly as published.

cold chicken very fine, melt then in a sauce-pan one ounce of the butter, and when this is hot put into it the cold chicken and brown thoroughly ; add to this the flour and the stock, stirring all until it boils, when it must be seasoned with the pepper and salt, and the Worcestershire sauce and caramel thrown in ; then covering the sauce-pan, draw it aside from the fire, that it may keep an even heat but not cook. The potatoes must now be boiled and rubbed through a •wire sieve while hot, and when so floured return them to the sauce-pan, add the cream, the remainder of the butter and the egg, and stir all well over the fire until the butter is melted and the egg dry. Arrange the potato mixture then in a circle upon a hot platter, leaving a round hole in the centre, smooth it with a knife, and place in the centre the minced chicken and serve. NOTE. — If it is desired, the potato wall may be browned before the chicken is put in ; but if this is done at all, it must be done in a very hot oven, otherwise the potato will dry out and become tough and heavy. Cold Meat Shape. — One pound of cold meat, two ounces of macaroni, one tea-cupful of bread crumbs, one ounce of butter, one egg, one table-spoonful of stock, one tea -spoonful of salt, one half salt-spoonful of pepper. Chop the cold meat very finely, put it into a basin when done, and season with the pepper and salt. Wash the macaroni well in cold water, and boil it for half an hour. Drain it then thoroughly, and cut into inch lengths, when it must be mixed together with the chopped meat and bread crumbs, and separating the butter into small pieces, mix that in also. Bind all now together with the egg and the stock, and when thoroughly mixed together, pack the mix- ture into a well-greased basin or bowl, and steam the con- tents for one hour. NOTES. — The macaroni must be put on the fire in cold water and boiled rapidly. By steaming it is meant that the bowl or basin, covered with a piece of kitchen-paper, should be placed in a sauce-pan within which is sufficient water to reach half-way up its sides, and allowed thus to cook in its own steam. Any kind of cold meat except pork can be used for this preparation. Savoury Hash. — Three quarters of a pound 'of cold meat, one Spanish onion, one ounce of butter, one ounce of flour, one tea-spoonful of salt, one half salt-spoonful of pepper, one dessert-spoonful of catchup, one dessert-spoonful of Harvey's sauce, one half pint of second stock, one carrot, one turnip. Clean and chop fine both the carrot and turnip, when they must be put to boil in a small sauce-pan with boiling water until tender, which will take about twenty minutes. While these are cooking, melt the butter in a separate sauce-pan, COLD CHICKEN. 75 brown in it the onion sliced ; then cutting into slices the cold meat, roll them in the flour, and placing these slices in the butter with the onion, brown them slightly also. Pour over this now the stock, the Harvey's sauce and catchup, stir all together gently until the stock boils, and season with the pepper and the salt. When the pieces of meat have become thoroughly heated through, arrange them in a flat dish, and pour the gravy over. Strain the water carefully from the turnip and carrot, lest by after-draining it impoverish the gravy, and pile them high upon the top of the pieces of meat when it is ready for serving. NOTES. — Cold roast beef or cold beef-steak is best for this dish, but any other cold meat may be used. [The weighing of the cold meats is given merely in order to fix proportions.] Cold Chicken. — One-half of a cold chicken, four table- spoonfuls of bread crumbs, one egg, one ounce of butter, half an ounce of flour, one gill of milk, one gill of cream, one salt-spoonful of salt, one salt-spoonful of pepper

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