Fried Chicken
From Cassell's dictionary of cookery, 1892
Serves 3
Time: 1.5 hours for gravy, 10 minutes to fry. Serves 3.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 360. The excerpt below is the record exactly as published.
the remains of a cold chicken, cut it into neat joints, salt and pepper these rather highly, and strew- over them finely-chopped onion and parsley. Cover them with oil, and squeeze over them the juice of a lemon
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