Deviled Chicken
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Ensure chicken is cooked through.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 22. The excerpt below is the record exactly as published.
Deviled chicken and buttered toast." — ^Dis- raeli ("Coningsby"). CUT cold chicken in inch squares, as nearly as possible. Cover with olive-oil and lemon- juice and stand them in a cold place for two or three hours ; then season with pepper, salt, and a little dry mustard, dip in egg and cracker-crumbs and set aside till stiff, then fry a light brown. Have ready a cupful of good white sauce, allow it to 77 boil up, then beat through it a table- spoonful of cream and an egg
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