Country Club Chicken

Ingredients

• two young chickens
• two tablespoons butter
• salt to taste
• pepper to taste
• cream for dipping

Method

1. 1

   Cut chickens, dip in seasoned eggs and roll in crumbs.

2. 2

   Bake until light brown, then smother and steam until tender.

As published

This recipe was extracted from The National home cook book (1900), page 38. The excerpt below is the record exactly as published.

"one tablespoon butter and one table- ‘spoon rolled crackers. When it begins to boil add one bate il of oysters; boil one minute. Put half ae of baobegp: - oysters with their liquid; ele they come ‘ie a boil put in Bicne pint milk, one tablespoon butter mixed with two table- — spoons fiour and a little salt and pepper. Let it boil up, ~ _ then Bony over slices of nicely browned and buttered toast serve ~ SALMON CAKE—One can salmon, one slice bread, crumb ‘ed, a little finely minced onion, a pinch of red pepper, on eggs, a little salt; mix and form into cakes; fry a ligh brown. These are nice cold for picnics or lunch. ' SALMON- CHOPS—One box salmon (eight ehops), thre - shredded wheat biscuits, roll out finely, keeping two fo breading and one for white sauce. '. White Sauce: One tablespoon butter, one- tablespoo flour, one cup: milk. Melt butter, stir in flour, add milk, le Beiscuit, boil, stirring all the. time, and add one ee - biscu . Drain liquor from salmon. Mince salmon with fork. ag ne-half teaspoon salt and one-eighth teaspoon _ paprilca fouls. fish with white sauce and set in cool Pisce: Form it J ete sy ~ een d “to .elght chop "a cuit crumbs. Salt and pep- = per to taste. eG SALMON CROQUETTES—Shred one can of salmon, re-. moving all skin and bone, then mix with about one-half — - dozen of mashed potatoes, two eggs well beaten and sea- gon with salt and pepper; roll in bread crumbs and fry in hot lard. This makes one dozen of nice sized cakes. ee ' FRIED SALMON—Remove from can as whole as you can, cut in pieces. Beat two eggs and have ready with some -eracker crumbs; dip in the eggs.and roll in cracker crumbs — and fry. Sa aA seasoned with salt and a little cayenne pepper. Stir one teaspoon flour smoothly into one-half cup cream, cook @ few minutes, and mix thoroughly with salmon. Put into baking dish layer of bread crumbs and bits of butter, layer ~ of salmon and so on, with top layer of bread crumbs and ve butter. Bake in hot oven about 85 minutes. Garnish with — ~ sprigs of parsley and serve hot. ; ae ee - - SALMON PIE—Make a creamed salmon as follows: Melt two level tablespoons butter in a saucepan (do not brown), — add two level tablespoons flour, salt to taste and a little © ' pepper. Stir until smooth. Now add a little at a time, beating well, a cup. of hot milk; when smooth add a can of — good salmon, freed from bones and skin and broken into — inch ,pieces. Stir lightly until thoroughly heated. Have a pudding dish lined one inch thick with hot mashed potatoes well seasoned, pour in the creamed salmon, cover with more potato, brush over with butter and bake a delicate brown. Or arrange the potatoes on a hot, dish, in a circle, pour creamed salmon in center and serve at once. ig? pte at SALMON ROAST—Take one can salmon, add one cup of — stale bread crumbs, grate into it one onion, season with salt and pepper, then add one egg Mix well, form into loaf and roast until brown in a hot oven. = SALMON SALAD—A can of salmon, a little celery ot _ teaspoon salt, é ' spoon flour and one egg. Mix well and pour slowly into ~ ' boiling vinegar, stirring until it creams. tee z SALMON SOUP—One' can salmon, one quart milk, one - quart water, one tablespoon butter. Pepper, salt and pars- i hh Pick out bones and skin, boil all together and serye ‘hot. , ca ee FISH TURBET—Use one nice, large whitefish, cook in white sack for 15 minutes. Then pick fish apart, take out all the bones, add salt and pepper to taste; grate cupful of toasted bread, add juice one large onion; stir all in fish; then until thick, then pour over fish, mix well with a fork; then put in baking dish in hot oven for 20 minutes. Decorate with parsley. ; ae Rar ak le YS HP FISH HELPS i pet oeiy’* « re SCALE FISH—A curry comb makes an excellent fish — Scaler. - ep rat aap . SALT FISH are quickest and best freshened by soakin - in sour milk, ae LEMON ADDED to fish ‘when boiling will make it firm and white. : Tr ODOR OF FISH can be removed from frying or baking — pan by placing a good handful of potato peeling in it; pour boiling water on and let boil 10 or 15 minutes. ae WHEN FRYING FISH of any kind, if a little salt is sprinkled on the bottom of the pan when it is hot, and the Be palling, the fish can be easily turned without breaking © -in the least. ba . Me 15 - Fowl -_ BAKED SPRING CHICKEN—Cut up spring chicken, roll _ in flour as for frying, put lard and butter in baking pan, k get hot, put chicken in, let bake 15 minutes, pour cup sweet cream over it, let cook until done. More tempt than fried chicken. eae fat 2-3 Sane ae (7 FS oe COUNTRY CLUB OHICKEN

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