Smothered Chickens
From The household (of the Detroit free press), 1886
Serves 4
Serve hot.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 486. The excerpt below is the record exactly as published.
SMOTHERED CHICKENS. Cut the chickens in the back, lay them flat in a dripping pan with one cup of water ; let them stew in the oven until they begin to get tender, take them out and season with salt and pepper ; rub together one and and one-half tablespoonfuls of flour, one tablespoonful butter ; spread 588 POULTRY. all over the chicken ; put back in the oven, baste well and when tender and nicely browned take out of the dripping pan ; mix with the gravy in the pan one cup of thickened milk with a little flour ; put on the stove and let it scald up well and pour over the chickens; parsley chopped fine is a nice addition to the gravy
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Cook this with the app: pantry check, scaling, and the assistant.