Ragout of Chicken

Ingredients

• 1 chicken
• 1 qt. of boiling water
• 2 bunches of celery
• 1 level teaspoon of salt
• a saltspoon of pepper
• 2 tablespoons of butter
• 2 tablespoons of flour

Method

1. 1

   Cut chicken into joints, place dark meat at the bottom of the saucepan, pour boiling water, cover, and simmer for 30 minutes.

2. 2

   Add celery, salt, and pepper, cover, and simmer for 30 minutes more.

3. 3

   Dish carefully and serve.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 191. The excerpt below is the record exactly as published.

1 chicken as for a fricasee, put 2 tablespoons of butter in a saucepan, add 1 onion, sliced, stir until the onion is thoroughly cooked, 'but not browned, put in the chicken, stir for a moment, without browning, then cover with boiling water, cover the saucepan and bring to boiling point; push to the back part of the stove where it will just simmer for ^ of an hr. Wash J^ pt. rice and let it stand in water an hr.; drain, and sprinkle it carefully over the top of the chicken; add the salt and pepper; cover the kettle and cook for 30 minutes longer: the rice will now have absorbed every particle of water in the sauce- pan, so be very careful that it does not scorch. Rub together 2 tablespoons of ibutter and 2 of flour; add 1 pt. strained tomato, stir until boiling. Dish the chicken, putting the rice over the top; add to the tomato a ^ teaspoon of salt, a saltspoon of pepper, and strain carefully over the rice. Sprinkle over it a little chopped parsley and send at once to the table. This dish may also be made from cold, left-over chicken. It is exceedingly good made from mutton. — Cora D. Masters, 124 E. 41st St., Chicago, 111. VARIATION I. — Warm 1 pt. of canned chicken, or cold roast or boiled chicken, in 1 pt. of water till the meat is very tendier. Skim out the meat, and add to the liquor 1 pt. of strained tomatoes. Season highlj^ with salt, pepper, finely chopped onion^ and curry or chutney sauce. When boiling, add 1 cup of well-washed rice, and cook 20 minutes, or till the rice is soft. Add the pieces of chicken and H a cup of butter or cream. When hot, turn out on a platter, and garnish w^ith triangles of toast. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, III, PRESSED CHICKEN.— Boil a fowl in as little water as pos- sible, till the bones slip out and the gristly portions are soft. Re- move the skin, pick the meat apart, and mix the dark and white meats. Remove the fat and season the liquor highh' with salt and pepper; also with celery salt and lemon juice. Boil down to 1 cup and mix with the meat. Butter a mould and decorate the bottom COOK COUNTY COOK BOOK 281 and sides with slices of hard-boiled eggs; also -with thin slices of tongue or ham, cut into round or fancy shapes. Pack the meat in, and set away to cool, with a weight on the meat. When ready to serve, dip the mould in warm water, and turn out carefully. Gar- nish w^ith parsley, strips of lettuce or celery leaves, and radishes or beets. — Mary E. Stark, 3753 Armour Ave., Chicago, 111. VARIATION I. — Stew a chicken in just enough water to cov- er it and until the meat drops easily from the bones. Add a little salt and pepper. Remove bones and gristle, chop the meat; put it back into the broth and heat again. Line a dish with slices of hard-boiled eg^; pour chicken into it and let set. When it may be cut in even slices. — Mrs. W. Sportley, 3638 Forest Ave., Chicago, 111. POTATOES WITH CHICKEN— Use 2 cups hot mashed po- tatoes, a piece of butter size of an egg, lYz cups hot milk, beaten yolks of 2 eggs, salt and pepper to season, and a little minced cel- ery. Beat till all are thoroughly mixed, then fold in the 'beaten whites of eggs. Pour in a border mould, bake in a hot oven. Turn out on a hot dish, and fill center with stewed chicken. — Mrs. John H. Snyder, 1337 W. Madison St., Chicago, 111. POTTED CHICKEN.— To every lb. of cold roast or boiled chicken allow % lb. of butter, salt and cayenne to taste. 1 teaspoon of pounded mace, ^ of a small nutmeg. Cut in small pieces, pound together till reduced to a small paste. Pack closely in jelly glasses and cover with clarified butter. A few slices of ham may be added.— Mrs. E. D. Kelley, Winnetka, 111. RAGOUT OF CHICKEN.— Singe, draw and cut the chicken into joints, put rough pieces and dark meat in the bottom of the saucepan, the white meat on top, flesh side down. Pour over 1 qt. of boiling water, cover the saucepan, bring to boiling point, then push to the back part of stove, where it will simmer, for 30 min- utes. Add 2 bunc'hes of celery, cut into pieces a ^ inc'h long, a level teaspoon of salt

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