Roast Chicken with Currant Jelly

Ingredients

• old fowls
• salt
• pepper
• flour
• gravy
• currant jelly

Method

1. 1

   Boil old fowls for two hours, take out, dredge with salt, pepper, and flour, then bake for about half an hour.

2. 2

   Carve and serve with gravy and currant jelly.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 278. The excerpt below is the record exactly as published.

salt pork in the pan, a spoonful of drippings, water and salt and bake nearly an hour. Serve out of the pan with a spoonful of Spanish sauce 130 SAN FRANCISCO HOTEL GAZETTE'S or other gravy, and potatoes in the same plate. 915— Potatoes a la Colbert. Like marechale, largest size of Paris- ienne, size of crab apples, of raw pota- toes, but steamed for this style instead of baked brown, and sprinkle with fine parsley, salt and melted butter. 916— Roast Chicken Jelly. with Currant Boil old fowls two hours, take out, dredge with salt and pepper, then with fiour, which insures a good, rich brown color, and bake about ^ hour. Carve and serve with gravy and currant jelly. 917— Beef a la Mode Allemande, or German. Lard a piece of lean beef in the usual way by drawing it full of strips of pork or bacon fat, put it in a jar or pot in the oven, with water enough to cover, and salt, pepper and few pieces of carrot and turnip, and bake about three hours. Take out the meat, skim and strain the liquor, add to it a cupful of white wine, one of raisins and one of prunes, and a small amount of flour

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