Fried Chicken

Ingredients

• 1 even teaspoonful salt
• Y4 teaspoonful pepper
• 1 ounce butter
• 1 ounce lard

Method

1. 1

   Season each chicken quarter with salt and pepper, dust with flour, dip in beaten egg, and cover with bread crumbs.

2. 2

   Heat butter and lard in a frying pan, fry chicken until light brown on both sides over moderate heat.

3. 3

   Serve with toast or fried potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 255. The excerpt below is the record exactly as published.

4 teaspoonf ul pepper ; dust with fiour and dip them in beaten egg, then cover with fine sifted bread crumbs. Place a frying pan with 1 ounce butter and 1 ounce lard over the fire; as soon as hot put in as many of the chicken quarters as will conveniently go into the pan; fry light brown on both sides over a moderate fire; con- tinue until all are fried. Serve on a warm dish with toast or fried potatoes. Boiled Chicken. — Procure a nice young chicken of 3 or 4 pounds ; singe, draw, and wash it in cold water ; truss it nicely ; 880 POULTRY. place it in a saucepan ; cover with boiling water ; add Y^ tablespoon- f ul salt, 2 onions, and a bonquet ; cover and boil till tender. In the meantime prepare a cream sauce as follows : Place a saucepan with lYs ounce butter over the fire, add 1 heaping tablespoonf ul flour, stir and cook 2 minutes ; then add iVt cupful of the chicken broth, Vt even teaspoonful salt,

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