Deviled Chicken

Ingredients

• two teacupfuls of fresh sweet milk
• four pieces of toasted lightbread
• one and a half teacupfuls of chopped or ground chicken
• one blade of celery ground with the chicken
• three or four eggs
• salt to taste
• pepper to taste
• a dash of cayenne

Method

1. 1

   Soak toast in milk, then mix with chicken, celery, eggs, and seasonings.

2. 2

   Bake in a quick oven for fifteen minutes until browned.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 81. The excerpt below is the record exactly as published.

salt to taste, pour in jelly moulds and set in a cold place to thicken. Make salad of the chicken. 154 THE NEW ANNIE DENNIS COGK BOOK Breaded Spring Chicken Cut spring chicken into pieces, dip first in beaten eggf then in grated bread crumbs, seasoned with minced parsley, pepper and salt; place in a pan, lay bits of butter over, add a little water, set in the oven and bake slowly; baste often. "When done, take up, pour a teacupf ui of cream in the pan, stir in two table- spoonfuls of grated bread crumbs and serve in sauce bowl. Garnish the chicken with parsley. Chicken Croquettes Mince chicken enough to make two teacupf uls ; sea- son with half teaspoonful of salt, and a pinch of pep- per; add one teacupf ul of broth in which it was cooked, three eggs, the juice of a lemon, and a large teaspoonful of cream, or melted butter. Roll in eggs and biscuit crumbs, and fry in boiling lard. If the chicken broth is not to be obtained, substitute boiling water and another tablespoonful of butter or cream. Baked Chicken In the vessel in which the fowl is to be parboiled, have ready one quart of boiling salted water, using a teaspoonful of salt. Wash the fowl in weak soda water, wiping carefully inside and out. Place in the boiling water and cook slowly until quite tender, that is, until the joints separate easily, but not until it will fall to pieces. Remove it from the boiler, place in a hot oven, and brown quickly. With this baked chicken serve a dressing made as follows : Break into a bowl three cold biscuits, three cornmeal muffins (or same quantity of egg bread), and three crackers, or three slices of lightbread. Pour over this the stock in which the fowl was boiled. If this is not enough to moisten the bread thoroughly, use sweet milk, or boiling water and a small lump of butter. Let stand ten minutes or until it softens. • THE NEW ANNIE DENNIS COOK BOOK 155 Dressed Chicken Cook as many chickens as may be needed until very tender, in water enough to have one teacupful of broth to each chicken. When tender chop the chicken fine, season to taste with salt, pepper and lemon juice. Place in a square pan, or individual moulds, then slices of green peppers; in the peppers place thin slices of 'stuffed olives. Warm the chicken broth, dissolve a teaspoonful of gelatin to each teacupful of the broth, mix with the chicken and cover the pepper and olives a half inch thick. Then over the top sprinkle almonds parched and crushed. Set on ice to congeal. Serve on lettuce leaf, with mayonnaise or slice of lemon. Chicken a la Marengo , 1 3-lb. chicken i^ cupful brown sauce 6 mushrooms sliced l teaspoonful salt ■^ cup stewed tomatoes A few truffles 1 small onion minced Clean and dress and cut the chicken in small joints ; dry it carefully and fry to a good brown in olive oil or butter. Place in a braiser with seasonings and vege- tables, cover closely and simmer for half an hour, add- ing more water as it boils away. iServe on a chafing- dish. Garnish with croutons of puff paste and poached eggs. Chicken Pilau Wash the quantity of rice to be used and slightly brown in a frying pan with butter. The rice while browning will have to be stirred constantly. Boil the chicken in water enough to cook the rice. Then add the browned rice. Boil until the rice is done and almost dry. Season with any desired seasoning, cloves, cori- ander seed, allspice, cinnamon and whole peppers may be used, if liked, by placing in a bag and boiling with the chicken, being careful to remove before putting in the rice. Place the chicken in a dish, cover with the rice and garnish with crisp strips of bacon and sliced hard boiled eggs. 156 THE NEW ANNIE DENNIS COOK BOOK Fried Chicken With Mayonnaise Cut a young chicken as for frying. Put in a frying pan with four tablespoonfuls of olive oil. (Melted butter or other cooking oils will answer, if preferred.) Let the chicken brown on a moderate fire, then add a tablespoonful of sifted flour. When the flour is smoothly over the chicken, add a pint of water and a tablespoonful of butter. Let simmer for half an hour. Then add one small can of button mushrooms, halved. Season with salt, pepper, a teaspoonful of sugar and one small onion. Cook five minutes, then remove the chicken, placing it on the serving dish. Reduce the dressing by boiling quickly a few minutes, pour over the chicken and garnish with narrow strips of toast and parsley. Beat into this two eggs, one level teaspoonful of salt, and half a level teaspoonful of pepper, one blade of celery chopped fine, or, if preferred, half teaspoon- ful of finely chopped onion. Place in a stewpan one teaspoonful of lard, and when thoroughly hot turn in the dressing and cook twenty minutes, stirring just enough to keep from browning to the bottom. Spring Chicken Dressed as Terrapin Boil two young chickens whole, cut in pieces and put in a saucepan with a pint of soup stock and add a tablespoonful of butter; season with salt and pepper. When hot, stir in a beaten egg, two hard boiled eggs chopped fine, a glass of currant jelly, and the juice of half a lemon. Take up and serve with currant jelly. Smother-Broiled Chicken Dress a couple of broiling sized chickens (split open in the back) ; soak half an hour in salt water, place in a stewpan, cover with hot water and boil until tender. Then put in the oven and brown, basting with half teacupful of liquor they were boiled in, a teaspoonful of butter and some pepper. THE NEW ANNIE DENNIS COOK BOOK 157 Deviled Chicken In a baking pan put two teacupfuls of fresh sweet milk, and four pieces of toasted lightbread; place this over the fire, and when the toast is soft, add one and a half teacupfuls of chopped or ground chicken, one blade of celery ground with the chicken, three or four eggs, salt and pepper to taste, adding a dash of cayenne

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