Roast Stuffed Chicken

Ingredients

• 6 tablespoons breadcrumbs
• 2 tablespoons Crisco
• 2 tablespoons chopped cooked ham
• 1 beaten egg
• 1 teaspoon chopped parsley
• 1 chicken
• 2 tablespoons milk
• seasoning red pepper, white pepper, salt, powdered mace and herbs to taste

Method

1. 1

   Clean and draw chicken.

2. 2

   Melt Crisco, add it to crumbs, ham, egg, parsley, milk, and seasonings; mix and place in breast of fowl.

3. 3

   If young chicken leave on feet, which should be scalded and skinned; if an older bird, cut off legs half-way to first joint, turn back pinions, run skewer through them, catching top part of legs; tie bottom part of legs together.

4. 4

   Set in hot oven from 34 to 1.5 hours, according to size; baste well with melted Crisco, and about 15 minutes before it is finished dredge with flour and brown.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 80. The excerpt below is the record exactly as published.

Roast Stuffed Chicken, Brown Gravy Creamed Cauliflower Potato Croquettes Olive Salad Cheese Relish Pistachio Ice Cream Coffee * Roast Stuffed Chicken—6 tablespoons breadcrumbs, 2 tablespoons Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon chopped pars- ley, 1 chicken, 2 tablespoons milk, seasoning red pepper, white pepper, salt, powdered mace and herbs totaste

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