Creamed Chicken

Ingredients

• two chickens
• a pint of sweet cream
• a scant tablespoonful of flour
• a small half cup of milk
• salt to taste
• pepper to taste
• fresh butter to taste

Method

1. 1

   Clean and cut up the chickens.

2. 2

   Boil them, and before they are done, pare enough potatoes to go with them.

3. 3

   Cut potatoes into pieces not more than 2.5 inches in diameter, lay them on the chicken, and boil until done.

4. 4

   Remove potatoes and pour sweet cream over the chickens.

5. 5

   Let it heat and thicken with flour dissolved in milk.

6. 6

   Season to taste.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 107. The excerpt below is the record exactly as published.

Greamed Chicken Clean and cut up in neat pieces two chickens or fowls. Put them on to boU. Before they are done, pare enough pota- toes to go nicely with the chickens. Cut them in pieces not more than two and a half inches in diameter, lay them on the chicken, and let them boil until done. Then take up the pota- toes in a dish by themselves. Pour a pint (or, 1£ wished, more) of sweet cream over the chickens. Let it beat and then thicken with a scant tablespoonful of flour dissolved in a smaU half cup of milk. Season to taste with salt, pepper, and fresh butter. If the cream is not rich, more butter will be required. Ohicken Oanapés Cut the meat of a cold chicken in pieces as for chicken salad. Heat in a doublé boiler a cup and a half of rich milk and in this stir a tablespoonful of corn-starch, rubbed smooth, with the same quantity of butter, half a teaspoon of minced onion and of minced parsley, and salt and white pepper to taste

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