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Smothered Chicken

Name: Smothered Chicken
Yield: 4 servings
Ingredients: Cut a young chicken into joints; half a cup of butter; the same measure of water; a tablespoonful of flour; a cupful of milk or water

From The century cook book, 1894

Serves 4

Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 36. The excerpt below is the record exactly as published.

Smothered Chicken. Cut a young chicken into joints, wash, and put in a frying pan, with half a cup of butter and the same measure of water; season with salt and cover closely; let cook until the water boils dry, let the chicken fry brown on both sides, take out and lay on a platter, put a tablespoonful of flour in the frying pan, cook till slightly brown, then add to it a cupful of milk or water

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