Fried Chicken

Ingredients

• the chicken
• salt
• pepper
• flour
• two tablespoons of flour
• milk
• cream

Method

1. 1

   Cut chicken, season, and fry in hot lard until brown.

2. 2

   Add milk or cream for gravy, thickening with flour.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 71. The excerpt below is the record exactly as published.

two tablespoons of flour, and one tablespoon of butter. Heat the milk in a double-boiler, and then add the flour and butter. Take half a can of mush- rooms, cut them in pieces, and boil them gently five minutes in their own liquor. Add them to the hot milk sauce, boil three minutes, stir in the chicken, and serve either in a large dish or in small hot shells. CHICKEN CURRY Chop two large onions and put in a kettle with three- fourths of a cup of butter, and cook the onions till brown. Add a young, tender chicken of three or four pounds, the chicken having been cut in small pieces. Add also half a tablespoon of curry, three fresh tomatoes, or one cup of canned tomatoes, and salt and pepper to taste. Cover tight and simmer an hour or longer. Then add a cup of milk and boil up once. About the rim of a platter bank fresh boiled rice, pour the hot curry in the middle so the walls of rice will hold it, and serve hot. FRICASSEED CHICKEN Separate all the joints of the chicken and wash in cold water. Then put in a granite kettle. Add two large onions cut in half, and two slices of salt pickled pork. Cover two inches above the chicken with cold water. When it begins to boil add pepper and salt, and season carefully and highly. Cook until very tender. Cut slices of stale bread into ob- long pieces two inches wide. Lay these on a hot platter. Take out the chicken and place it on the bread. Mix flour and water together smoothly, pour this into the gravy, taste. 128 THE HOME COOK BOOK and boil until it thickens. Then pour over the bread and chicken. It commonly takes about four heaping tablespoons of flour to thicken, FRIED CHICKEN Wash and cut the chicken, separating each joint. Sprinkle the pieces with salt, pepper, and flour before you begin to fry. Have ready the frying-pan with hot lard. Fry the meat slowly until well cooked and a nice brown, being careful not to burn it. When done, pour off nearly all the fat. Then add milk or milk and cream

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