Fried Chicken with Chives

Ingredients

• One young fowl
• two dozen chives
• two ounces of flour
• two ounces of butter
• one-half teaspoonful of salt
• one-half teaspoonful of white pepper

Method

1. 1

   Prepare chives by cutting into rings and soaking in boiling water.

2. 2

   The rest of the instructions are incomplete.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 30. The excerpt below is the record exactly as published.

two ounces of butter, one teaspoonful of salt, one teaspoonful of pepper, The steak should hang for one week in the ice-box before using, and before broiling place it upon a board and beat it with a round rolling pin sufficient to soften the fibre, without mutilating it or crushing out the juices. Put it then upon a gridiron and at first over the hottest part of the fire that the pores of the meat may be imme- diately closed, then turning constantly to prevent, burn- ing, broil from seven to. ten minutes according to the thickness of the steak, and when done, remove it from BROILED CHICKEN. 6? the iron to a very hot platter, put the butter in pieces over the top and press it in with the point of a knife blade, : sprinkle over all the pepper and salt, and serve in its own gravy, of which the butter will have drawn out sufficient from the steak without adding water. Note. — To this gravy may be added a tablespoonful of Worces- tershire sauce if desired. Mutton or lamb-chops may be broiled also in this way. Broiled Chicken.— One young fowl, two ounces of butter, one teaspoonful of salt, one-half teaspoonful of pepper. The fowl must first be split down the back, washed thoroughly, in and out, with cold-water and as thoroughly dried in a clean towel. Grease then slightly a broiler, season the chicken, inside and out, by rubbing on the pep- per and salt, and putting the fowl in it, place to broil over a strong, clear fire ; as soon as the juices begin to draw out, commence turning and turn constantly thereafter until the meat is done, which may be determined by run- ning a skewer into the breast and when this draws out easily the chicken will have been sufficiently cooked. Serve on buttered toast, distributing butter also in pieces over the fowl and send it to table very hot. Note. — Unless a very young spring chicken is used for broiling it will be better that the fowl should have a slight preparatory cook- ing by steaming which may be done by putting the chicken into the broiler and laying this over a baking pan of boiling water, then cov ering it with a plate, set all into the oven for about twenty minutes. If the broiling iire smokes in the least, throw upon it a handful of ■alt, which will at once clear it, and prevent the fowl tasting smoky. 68 ME A TS. Fork Satisages. — One pound of pork sausages, one and one-half pounds of raw potatoes, one tablespoon- ful of cream, one ounce of butter, one teaspoonful of salt, one-half teaspoonful of pepper. Put the potatoes pared, into a saucepan, cover them with cold water, and bringing them quickly to the boiling point over a brisk fire, throw in the salt. Boil them now rapidly until they begin to break on the surfaces when they will be half cooked, and the water should be strained carefully off them, the saucepan closely covered, and drawn to the side of the fire, that they may finish epoking in their own steam. When a skewer will go into them readily, set the potatoes for a moment, with the saucepan uncovered, full over the fire, that the dampness of the steam may dry off, and while hot mash them finely, adding the cream, pepper and butter, after which again cover them closely in order that they may keep hot while the sausages are being prepared. Prick through the skin of the sausages now with a fork in various places that they may not burst with the steam that will be generated in them under the action of heat, and placing them in a cold frying pan, put them over a moderate fire, that the fat may draw out in which to cook them, and fry for ten minutes. Take up then the potatoes and fill them into the hot- . torn of a small hot platter, and smooth them down with ^ knife blade that has been dipped in milk, to a flat bed about an inch in thickness, and across this bed arrange the sausage lengths at regular intervals. Notes. — If the gravy from the pan is used at all it mnst be served by itself in a gravy boat. FRIED CHICKEN WITH CHIVES. 6g Liver 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 grease 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 'with Chives. — Onfe 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

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