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Smothered Chicken
From The Pattern cook-book, 1890
Serves 4
Any small birds may be dressed in this way.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 93. The excerpt below is the record exactly as published.
SMOTHERED CHICKEN. This is one of the most delicious ways of cooking chickens. Clean, take off the neck, and split the chicken down the back, wiping it with a damp towel. Season inside and out with salt and pepper, and dredge on all sides with flour. Lay the chicken, wth the inside down, 2 1 6 THE PA TTERN COOK-BOOK. in a small baking tin, adding a cupful of water. The pan should be but little larger than the chicken ; otherwise the gravy will be too quickly evaporated. Cook slowly for one hour, basting every ten minutes after the first twenty minutes cooking. Should the chicken be decidedly lack- ing in fat, add a small table-spoonful of butter
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