Creamed Chicken

Ingredients

• the chicken
• 2 tablespoons flour
• 1 cup of milk

Method

1. 1

   Cut chicken into small pieces, make a white sauce as for creamed salmon, and heat chicken in it until boiling.

2. 2

   Simmer for a few minutes and serve.

Nutrition per serving

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 66. The excerpt below is the record exactly as published.

1 cup of milk. % teaspoon salt. Melt the butter in frying pan, stir in the flour and salt carefully, add the milk slowly, cook thoroughly a few minutes ; then add one can of salmon from which all the bones and skin have been removed and the fish broken into small pieces ; let come to a boil. Serve very hot. 128 First Aid to Good Cooking CREAMED CHICKEN. Cut the chicken in small even-sized pieces or cubes, make white sauce as for creamed salmon and heat chicken in it until it comes to a boil; let simmer a few minutes, and serve in hot dish or on nicely toasted bread. MOCK FRIED CHICKEN. Take a roasting chicken, singe, draw, wash thoroughly, rubbing a little soda over the outside, wash again, cut up as for frying. Heat a few tablespoons of snowdrift in an iron kettle, or griddle, wipe pieces of chicken dry on clean cloth, sprinkle with salt, flour well, brown a piece at a time in the hot kettle, arrange in bottom of roasting pan, add cup boiling water, cover closely, cook in moder- ate oven two hours. Arrange on platter, keep hot while making gravy by adding milk to water left in pan, thicken with flour moistened with cold milk. This will be much more tender and juicy than fried chicken. CREAMED DRIED BEEF. Pull y§ pound chipped beef into small pieces; melt I tablespoon butter in frying pan; add beef, and stir until edges begin to curl. Remove the beef, then take pan from the stove and thoroughly mix 2 tablespoons flour

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