Fried Chicken
From Wholesome cookery, 1887
Remains of cold boiled chickens can be used; if they have sauce, they need not be rubbed with vinegar.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 39. The excerpt below is the record exactly as published.
Fried Chicken. Cut a roasted chicken into fillets and small joints • rub them with vinegar ; sprinkle pepper, salt, and chopped herbs over them. Leave them for an hour ; then wipe them, dip in frying batter, fry in boiling fat. Serve with fried parsley or any sauce liked.- N.B. — Eemains of cold boiled chickens can be used MEATS AND BIBDS. Ill for this ; if they have any remains of sauce over them they need not he rubbed with vinegar, etc. 274— Duck Douillet. Wrap carefully round a duck some slices of freslt larding pork ; sprinkle with pepper and salt ; put it in a stewpan, with equal quantities of stock and light wine ; add a few slices of lemon. Let it simmer gently until cooked, then skim and strain the sauce ; thicken and serve. 275. — Stewed Duck and Olives. Eub the duck with lemon-juice ; fry it in some butter or good dripping for a few minutes. Sprinkle some flour over ; then add sufficient gravy or stock to cover it, 1 tablespoonful of ketchup, 1 carrot cut in four, 1 or 2 onions, 2 cloves, a bunch of parsley, a sprig of thyme, pepper and salt.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.