Scalloped Chicken

Ingredients

• all fragments of chicken
• 2 tablespoonfuls of flour
• 1 pint
• season with salt, pepper
• a few drops of onion juice
• a little finely chopped parsley
• buttered crumbs

Method

1. 1

   For a lunch dish, free all fragments of chicken from skin and bone, and cut into dice or pass through the coarsest cutter of a food chopper.

2. 2

   Thicken the chicken gravy, using 2 tablespoons of flour to 1 pint and season with salt, pepper, a few drops of onion juice, and a little finely chopped parsley.

3. 3

   Put meat and gravy in layers in individual bakers or in a large dish, sprinkle thickly with buttered crumbs and brown in a quick oven.

As published

This recipe was extracted from 365 tasty dishes (1906), page 6. The excerpt below is the record exactly as published.

Scalloped Chicken. For a lunch dish, free all fragments of chicken from skin and bone, and cut into dice or pass through the coarsest cutter of a food chopper. Thicken the chicken gravy, using 2 tablespoonfuls of flour to i pint and season with salt, pepper, a few drops of onion juice, and a little finely chopped pars- ley. Put meat and gravy in layers in indi- vidual bakers or in a large dish, sprinkle thickly with buttered crumbs

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