Fried Fowl and Tomato Sauce
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Refer to recipe No. for tomato sauce.
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 53. The excerpt below is the record exactly as published.
FEIED FOWL AND TOMATO SAUCE. Mode. — Disjoint a nice yoimg chicken, wipe it quite dry with a clean towel, sprinkle it with pepper and salt ; roll each piece in flour, then into the egg and bread- crumbs ; have a pan nearly full of boiling oil, put each piece of chicken in and fry for fifteen minutes. Serve either hot or cold with tomato sauce made from recipe No. 288— CHICKEN FEITTEES AND TOMATOES. Mode. — Cut the flesh from the bones of a cold chicken, mince rather finely ; partly cook the tomatoes and pass through a sieve, mix with the chicken ; season well with pepper and salt : beat up the eggs well and stir in the flour and baking powder until it is thick enough to stick to the spoon ; then mix the chicken and tomatoes with the batter and drop in a tablespoonful into boiling fat and fry a nice golden brown. 1 chicken A little flour Oil 2 eggs Breadcrumbs
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