Fried Chicken with Chives
From The art of cooking, 1880
Presented as published in 1880. 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 The art of cooking (1880) by Matilda Lees Dods, page 32. The excerpt below is the record exactly as published.
FRIED CHICKEN WITH CHIVES. 69 - • • • • ' liiver and Bacon. — One-half pound of calf's liver, one-half pound of bacon, one-half ounce of flour, one- half pint of second stock, one dessert spoonful of mush- room catsup, six drops of caramel, one saltspoonful of salt, one-half teaspoonful of pepper. Having been very carefully washed, the liver must be cut into thin slices and dried in a towel. Next slice the bacon thinly and cut off the rind, when it must be put into a frying pan, placed over a moderate fire, and cooked for five minutes, turning it once meantime. Take the bacon now from the pan, arrange it upon a hot platter and place in the warming oven to prevent its cooling. In the ^ease drawn from the bacon, put then the slices of liver and fry for ten minutes, turning them once while frying. Remove the liver from the frying-pan to the platter containing the bacon, and stir into the pan the flour into which stir the stock also, when the flour has become well saturated with the grease and browned. Stir this mixture until it boils, when the catsup, pep* per, salt and caramel must be added, and the whole poured over the liver and bacon. Note. — Sheep's liver may be used for this dish, but when it is used it should be par-boiled before frying. Fried Chicken ixrith Chives.— One young fowl, two dozen chives, two ounces of flour, two ounces of but- ter, one-half teaspoonful of salt, one-half teaspoonful of white pepper
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