Fried Chicken

Ingredients

• Dip stewed chicken
• in flour
• and egg
• Brown in chicken fat or butter.

Method

1. 1

   Dip stewed chicken in flour, egg, and flour.

2. 2

   Brown in chicken fat or butter.

3. 3

   Serve with brown sauce.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 24. The excerpt below is the record exactly as published.

Fried Chicken—Dip stewed chicken in flour, egg and flour. Brown in chicken fat or butter. Serve with brown sauce. Fricasseed Chicken—Prepare according to directions above. Half cover with boiling water and cook slowly till tender. Remove chicken and saute. Reduce stock and thicken. A little cream may be added. Pour gravy around chicken, or serve separately. Good served with halves of hot biscuits. Maryland Chicken—Dip stewed chicken in flour, egg and fine crumbs. Place in a dripping-pan with pieces of salt pork or chicken fat. Cover and bake 30 minutes. Serve with cream sauce, broiled bacon and corn fritters. N.B.—If chicken is tender it may be cooked without previous stewing. Chicken Pie—1 stewed fow], cut in pieces, 2 cups brown sauce, parsley, rich biscuit crust (2 cups flour). Place the chicken in a buttered baking dish, add the brown sauce, heat and add parsley and cover the mixture with the biscuit crust. Bake in a hot oven. Chicken Patties—Take 1 pint of cream, 1 tablespoon of cornstarch, 1 pint of cooked chicken, chopped coarsely. Let half the cream come to a boil in a stew pan. Mix the remainder of the cream with the cornstarch and add as soon as it boils; when this thickens, take off the fire, add the chopped chicken, and season to taste with salt, white Blue Ribbon pepper, and any other seasoning liked. Line patty pans or small saucers with rich pie-crust, and bake. When all is cold, place a heaping spoon of the chicken on each crust and serve. . Jellied Chicken—Half chicken and half veal or pork is cheaper, and practically as good. Use 2 cups diced cooked meat, 2 cups chopped celery, 2 cups stock, 2 tablespoons granulated gelatine, V% cup cold water, 1 tea- spoon onion juice. Soften gelatine in water, add to boiling stock along with onion juice, salt and Blue Ribbon pepper to taste. Remove from fire, add meat and celery and put in mould to set. Roast Goose with Potato Stuffing—Singe, remove pinfeathers, wash, and scrub a goose in hot soapsuds; then draw. Wash in cold water and wipe. Stuff, truss, sprinkle with salt and Blue Ribbon pepper, and lay thin strips fat salt pork over breast. Place on rack in dripping-pan, put in hot 46 Blue Ribbon Cook Book oven, and cook 15 to 20 minutes per pound. Baste every 15 minutes with fat in pan. Remove pork last half-hour of cooking. Place on platter, cut string, and remove string and skewers. Garnish with watercress and cran- berries. Serve with apple sauce. Goose is sometimes parboiled before roasting. Roast Duck—Clean and stuff, rub duck outside and in with salt and do not stuff too full. Lay pieces of bacon on breast and bake in moderate oven 1 hour, if young. If old, parboil or steam until tender before roasting. Serve with currant jelly. Roast Turkey—Clean, stuff and truss the turkey. Rub entire surface with salt. Put in pan and cover breast with strips of bacon. Cook in moderate oven. Baste with fat in pan and add 2 cups of boiling water; continue basting every 15 minutes until turkey is cooked, which will require about 4 hours for a 10-pound turkey. For basting use 14 cup butter melted in 1 cup boiling water, and after this is used baste with fat in pan. Serve with cranberry jelly. Turkey Ragout—Cut all the meat left from roast turkey in as large pieces as it will allow. Break up the bones, put them in a stew pan, with cold water to cover them, boil an hour, and strain out the bones. Season the liquor with pepper, salt, a little chopped celery or Blue Ribbon celery salt; stir in a thickening made of flour rubbed smooth in a little cold milk, 4 cup milk and butter the size of an egg

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