Smothered Chicken
From The complete cook book, 1900
Serves 1
Chicken should be yellow, not dark brown.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 34. The excerpt below is the record exactly as published.
SMOTHEEED CHICKEN. Clean a chicken, too old for broiling; split down the back, and put it breast upward in a shallow pan ; pour over it one cup of boiling water, and cover tightly to keep in the steam. Cook half an hour ; then baste with the hot water, rub all over with softened butter, and dredge with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.