Marinaded Chicken

Ingredients

• a cold roasted chicken
• salt
• cayenne
• chopped onion
• parsley
• equal parts of lemon-juice and oil
• equal parts of lemon-juice and oil

Method

1. 1

   Cut chicken into joints, season, soak in lemon juice and oil for an hour, drain, dip in batter or egg, and fry until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 360. The excerpt below is the record exactly as published.

salt and pepper these rather highly, and strew- over them finely-chopped onion and parsley. Cover them with oil, and squeeze over them the juice of a lemon. Turn the pieces every now and then, and let them remain until they have imbibed the flavour, then dip the pieces in flour, and CHI ( 130) CHx fry them in hot butter or lard. Put a break- fast-cupful of good stock into a saucepan, with a moderate-sized onion stuck with two cloves, a bay-leaf, a little salt and pepper, the juice of a lemon, and a little parsley and tarragon chop- ped small. Let this sauce boil well, and then strain ii. Serve the ^^ieces of chicken piled \ipon a dish; pour the sauce round, and serve with toasted sippets. Time : to make the gravy, one horn- and a half ; to fry the pieces ©f chicken, ten minutes. Probable cost, 4d., exclusive of the chicken. Sufficient for three persons. Chicken, Fried (another way).— Take the remains of a cold chicken, cut it into neat pieces, brush a little oil over each piece, and strew over it, rather thickly, salt and curry powder. Melt a little butter in a frying-pan, and fry some onions, cut into thin strips about half an inch long and the eighth of an inch wide. Fry them slowly, and keep them in the pan until they are a dark-brown colour, and quite dry. They will require a little care, as the)' must on no account be burnt. Fry the chicken, strew the onion over it, and serve with slices of lemon. Time to fry the chicken, ten minutes. Allow two or three pieces of chicken ! for each person. Probable cost, 3d., exclusive of the cold chicken. Chicken Fritters. — Cut every particle of meat from a cold chicken, mince it finely, and mix -svith a cupful of the mincemeat a batter made with four eggs, two table-spoonfuls of ground rice, a pint of new milk or cream, a little sugar, and a little finely-shred lemon- rind. Put these all together into a saucepan, the chicken with them, and stir the mixture constantly over a gentle fire until it thiclccns. Put a little butter in an omelet-pan ; when it is hot, pour in the batter, fiy it deeply on both sides, and cut it into neat pieces. Strew a little sugar on the dish, and lay the fritters on it. Serve as hot as possible. Time, ten minutes to fry. Probable cost, 8d., exclusive of the cold j chicken. Sufficient, for five or six persons. Chicken in Peas.— Take a fresh yoimg chicken. Cut it into neat joints, and lay them in a saucepan \viih a quart of young green peas, measui-ed after they are shelled. Add a piece of butter about the size of a walnut, a bunch of parsley, a pinch of salt, a small pinch of pepper, and a small onion. Pour a cupful of good gravy over them, and simmer gently until the liquor is exhausted. Then mix a small lump of butter with a tea-spoonful of flour, and put this to the peas, which should be boiling when it is put in. Shake the sauce- pan about until the peas are nicely thickened, and sel■^'e them piled high in a dish, with the pieces of chicken round. Time, three-quarters of an hour. Probable cost : chicken, 2s. 6d ; peas, 8d. per peck. Sufficient for four persons. Chicken, Marinaded.— Cut a cold roasted chicken into neat joints, season them well in salt and cayenne, strew over them chopped onion and parsley, and soak them for an hour in equal parts of lemon- juice and oi

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