Fried Chicken

Ingredients

• a young chicken
• salt and pepper
• flour
• hot salt pork fat
• a white sauce

Method

1. 1

   Singe, cut at the joints, and remove the breast bones.

2. 2

   Wipe each piece with a wet cloth, dredge with salt, pepper, and flour, and sauté in hot salt pork fat until brown and tender.

3. 3

   Arrange on a dish with boiled cauliflower or potato balls and pour white sauce over them, or dip in egg and crumbs, fry in deep hot fat, and serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 154. The excerpt below is the record exactly as published.

salt and pepper, dredge with flour ^ and brow^n lightly in hot butter. Put in a stewpan. Fr\^ one large onion,, cut in thin slices, in the butter left in the pan till colored, but not browned. Mix one large tablespoonfnl of flour,, one teaspoonful of sugar,, and one tablespoonful of curry powder,^ and brown them in the but- ter. Add slowly one cup of water or stock and one cup of strained tomatoes,, or one sour apple chopped, and salt and pepper to taste. Pour this sauce over the chicken, and simmer one hour, or till tender. Add one cup of hot milk or cream. Boil one minute longer, and serve wdth a bor- der of boiled rice. Rabbit, veal, and lamb may be curried in the same way. 26o The Boston Cook Book, Broiled Chicken. Singe, and split a young spring chicken down the back. Break the joints ; remove the breastbone, clean, and wipe with a wet cloth. Sprinkle with salt and pepper^ and rub well with soft butter. Place in a double gridiron, and broil twenty minutes over a clear fire. Spread with hutter^ and serve very hot. Or cover y^iih. fine bread crumbs and bake in a hot oven half an hour. Serve with Tartar sauce. To Carve.- — Separate the legs and wings, and then sep- arate the breast from the lower part. Fried Chicken. Singe ; cut at the joints ; remove the breast bones. Wipe each piece with a clean wet cloth ; dredge with salt^ pepper., and flour., and saute them in hot salt pork fat till brown and tender, but not burned. Arrange on a dish, with boiled cauliflower or potato balls ^ and pour a white sauce

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