Smothered Chicken

Ingredients

• chicken for fricassee
• season
• dredge with flour
• dot with bits of butter
• not quite covered with water

Method

1. 1

   Cut and wash chicken, season, dredge with flour, and bake in a covered pan with water and butter until tender.

2. 2

   Make gravy from the pan drippings.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 35. The excerpt below is the record exactly as published.

season to taste with salt and pepper. serve very hot. JELLIED CHICKEN. Boil until tender, in enough water*to cover, one chicken. Remove when done, and let water boil down to one quart. Cut the meat into small pieces. To the water add three-quarters box gelatine, soaked, one tablespoonful Worcestershire sauce, and salt and pepper to taste. Slice one hard-boiled egg, add to the chicken, pour over it the strained liquor. Mix well, and put into square mold. Set in cool place to harden. emt cama ea aaa ne ie Prof. Wm. Sullivan has had a Morris Piano in use over seven years and it is still in perfect condition. W. H. Lracu, 49 Metcalfe Street, sells these Celebrated Pianos at very moderate prices. ; 87 BOVRIL HK FLUID BEEF prepared from the choicest cattle : RT BLT AH TET WET 9 EEE ST A OTROS raised in the Argentine Republic and Australia, SE A RATE PE IO TL EN EERE ST : FRIE DSCHICKEN, Wash the chickens until all the blood is out, cut them in pieces, rub a very little salt over them, then roll each piece in flour. Fry them (covered) till a nice brown color in lard or butter. Make a gravy of cream and butter; if the cream is not very thick, add a little flour, season to taste, adding a little mace or nutmeg as desired. CHICKEN TELE: Cut into pieces one chicken, boil in enough water to cover until tender, adding when half done one tablespoonful of salt. Take out chicken, keep warm, and thicken the liquid with one tablespoonful each flour and butter rubbed together. Add salt and pepper to taste. Boil five minutes. Take one quart flour, Pwownteaspooniuis; | Baclie © Bakinoe Powder, a -little® “salt and one small cup butter, Mix as biscuit. - Take half, roll one-quarter inch thick, and line a deep dish, leaving an inch over the sides to turn up over top crust. Put in chicken, pour over gravy, cover with the other crust, with a large hole in centre for steam’ to escape. Wet the edge and fold over the under crust, press firmly together. Spread soft butter over the top, make ornament to fit the centre, and bake until done. SMOTER ERED. CHICKEN: Cut up chicken for fricassee, wash and let stand in cold water a little while. Drain, season, dredge with flour, and put in dripping pan not quite covered with water. Dot with bits of butter

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