Scalloped Chicken

Ingredients

• two chickens
• salt
• pepper
• bits of butter
• finely chopped ham
• one pint of sweet cream
• add milk until dish is full

Method

1. 1

   Boil chickens until tender, remove bones, chop.

2. 2

   Layer chicken, salt, pepper, butter, ham, and crackers in a pan.

3. 3

   Pour cream and milk over, bake until brown.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 150. The excerpt below is the record exactly as published.

Scalloped Chicken Boil a chicken till tender, bone and chop; put into a bake- dish a layer of chicken, a layer of bread crumbs, butter, salt and pepper. Fill the dish in alternate layers, pouring over all the chicken gravy. Bake till a light brown. Jellied Chicken Line a pint bowl with slices of hard-boiled eggs, fill with chopped chicken that has been seasoned with salt, pepper, celery salt and melted butter. Pour over it one cup of water, in which one and one-half tablespoon of gelatine has been dis- solved; set on ice. 292 The Toronto Cook Book Pigeons farcis aux Champignons Chop up a pound of newly salted pork very fine like sausage. When chopped finely enough, add to it an equal quantity of mushrooms, fresh if possible, if not, the canned variety will answer; a spoonful each of chopped parsley and shallot may be added together with a handful of bread crumbs and a whole egg; with this forcemeat fill the cavities of three nicely drawn and singed pigeons; lard them through the breasts, truss up the legs and wings with small skewers and lay them on the roasting grid; baste frequently while roasting in a sharp oven for twenty-five minutes; when properly cooked the wings and second joints should pull away at the slightest touch; they may then be served with a garnish of mushrooms thickened with a good white sauce. The following sauce should be passed around ' the table in the sauce tureen which accompanies the game set. Sauce Tomate pour les Pigeons Halve five or six good tomatoes, trim the sections and cut them up into small pieces; place them in a casserole with a hand- ful of minced carrots and onions, a bouquet of soup herbs and a tablespoonful of raw ham and a glass of claret; set the whole on a moderate fire to cook slowly until the tomatoes are thoroughly dissolved, then strain all through 'a fine sieve; return to the casserole, let it come to a boil and continue boiling for seven or eight minutes, stirring constantly; thicken with a spoonful of flour rubbed to a paste with two spoonfuls of butter, add a pinch of white pepper, the same of salt, and serve. Scalloped Chicken Boil two chickens till tender, remove bones and chop; place in a pan a layer of the chicken, over this sprinkle pepper and salt, bits of butter and finely chopped ham, and cover with chopped crackers, then add another layer of chicken, and so on until the dish is full ; over this pour one pint of sweet cream and add milk until dish is full

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