Scalloped Chicken

Ingredients

• One tablespoon of butter
• one tablespoon of flour
• a pint of milk
• chicken chopped fine
• cracker crumbs

Method

1. 1

   Rub butter and flour smooth, heat milk to boiling, add butter and flour, cook until thick.

2. 2

   Add chopped chicken, cover with cracker crumbs, and brown.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 34. The excerpt below is the record exactly as published.

wo tablespoons of butter, two tablespoons of flour, one cup chicken stock, one-half cup cream, one-quarter teaspoon of salt, dash of pepper, one-quarter tea- spoon of celery salt. Very nice for lunch, served on half of a biscuit. Mrs. H. N. Mudge. Creamed Chicken, One chicken of four and one-half pounds, four sweet- breads and one can of mushrooms. Boil chicken and sweet- 68 New Century Cook Book. breads, and when cold put up as for salad. In a saucepan put four coffee cups or one quart cream; in another four large tablespoons butter and five even ones of flour; stir until melted, then pour on the hot cream, stirring until thickened. Flavor with a small half of a grated onion and a very little grated nut- meg; season highly with black and red pepper. Put chicken and ingredients together with sweetbreads and mushrooms in a baking pan, cover with bread crumbs and pieces of butter and bake twenty minutes. Mrs. A. J. White. Pressed Chicken. Boil one or two chickens in a small quantity of water, with a little salt. When thoroughly done, take all the meat from the bones, keeping the light and dark meat separate, chop fine and season. Put in a pan a layer of dark and light meat, add the liquor it was boiled in, which should be about a cupful. Press with a small weight. When cold cut in slices. Mrs. A. J. O. Leary. Pressed Chicken. Stew slowly two chickens, cut up small, until the meat drops from the bones, then take out and chop fine, let the liquor boil down to a cupful. Add to it butter the size of an egg, a teaspoon of pepper, little allspice and a beaten egg, stir through the meat. Mrs. Forester. Jellied Chicken. One good sized chicken, boiled until tender. Take out and save liquor. Pick up in small pieces. Add to liquor one box gelatine, salt and pepper, small piece of butter. Put all back in kettle, boil a few minutes, then pour in mould to get cold. Mrs. E. Burling. Chicken Croquettes. One chicken boiled in salted water till tender, when done take bones of chicken and add to the chicken water and boil down till strong; butter size of small egg, brown in kettle, add one-half cupful of flour to butter; one-half large onion and three sprigs of parsley chopped together; a little of the crisp part of lettuce; one and one-half cupfuls stock; one-half grated nutmeg; juice of New Century Cook Book. 69 one-fourth lemon; salt to taste. Add this to chopped chicken and put away to stiffen; when cold, make into forms; dip twice into egg and cracker crumbs and fry in lard. Mrs. Isaac G. Lombard. Scalloped Chicken. One tablespoon each of butter and flour rub smooth, heat a pint of milk to boiling, add the butter and rlour and cook until thick, season to taste. Add chicken chopped fine; cover with cracker crumbs

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