Entree of Chicken

Name: Entree of Chicken
Ingredients: Cut up a chicken in pieces; one tablespoonful of flour; tomato or mushroom (if desired); or a little tomato ketchup; a small chopped onion, according to taste; a little bunch of bay leaf, parsley, and thyme; three tablespoonfuls of water, stock, or wine; A little chopped ham or bacon (if desired)

From Paper-bag cookery, 1911

Other poultry can be treated similarly.

Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 13. The excerpt below is the record exactly as published.

Entree of Chicken. — Cut up a chicken in pieces, dust with salt and pepper. Add one tablespoonful of flour, tomato or mushroom (if desired), or a little tomato ketchup. Add a small chopped onion, according to taste, and a little bunch of bay leaf, parsley, and thyme. Place all in the middle of the bag. Add three tablespoonfuls of water, stock, or wine, according to taste. A little chopped ham or bacon (if desired)

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