Spring Chicken, Fried, No. 1

Ingredients

• a pair of well-cleaned spring chickens
• 1 even teaspoonful salt
• 1/2 even teaspoonful pepper
• 2 ounces fine-cut pork
• 1 ounce butter
• 1/2 tablespoonful cornstarch
• 1/4 pint of the giblet broth
• 1 small onion

Method

1. 1

   Cut chickens into quarters, season with salt and pepper.

2. 2

   Fry pork until brown, add butter, then chickens.

3. 3

   Fry for 5 minutes on each side, cover and cook until tender.

4. 4

   Prepare giblet broth for gravy, strain, and serve with chickens.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 254. The excerpt below is the record exactly as published.

1 even teaspoonful salt, Y4 teaspoonful nut- meg, y, cupful mushroom liquor, 12 whole peppers ; cook slowly 10 minutes ; strain the sauce into a clean saucepan ; mix the yolks of 2 eggs with V, cupful cream, add it slowly to the sauce, stir often for a few minutes over the fire (not letting it boil) ; add last 1 tablespoonful lemon juice. When ready to serve, carefully remove the dumplings with a skimmer, lay them on a warm dish, pour over the sauce, and lay a border of boiled rice around it; then serve. Spring Chicken^ Broiled.— Select a nice pair of young spring chickens each one weighing Vf^ pound; singe and split them through the back ; remove the insides ; wash the chickens quickly in cold water and wipe dry with a towel ; brush them over with melted butter, lay on a hot broiler over a moderate clear fire, and broil them light brown on both sides for about 25 minutes ; turn the chickens 3 times during that time ; when done, lay them on a hot dish. Mix 2 ounces butter with 1 even tablespoonful salt, Y, even teaspoonful pepper ; spread this on both sides all over the chickens, garnish with water cress, and serve with Saratoga chips, or French fried potatoes, hot biscuits, buttered toast, or hot corn bread. Spring Chicken broiled European Style.— Select a pair of spring chickens weighing together 27} pounds ; singe and split them through the back ; mix 1 even tablespoonful salt with Yi even tea- spoonful pepper ; sprinkle this evenly over the chickens ; bend the wings back, crack the bones between the first and second joints, flatten nicely, brush them over with melted butter, and cover with grated bread crumbs ; place them in a double broiler, and broil 10 878 POULTRY. minutes on each side over a moderate fire. Senre on a warm dish, and gamigh with potato ch&teau. Spring Chickens, Hungarian Style.— Singe, draw, and wash 2 spring chickens weighing in all about 2Ys pounds ; cut each one into 6 pieces, season with 1 even tablespoon! ul salt, 1 even tea- spoonful pepper. Place the giblets in a saucepan over the fire, cover with cold water ; add Y^ teaspoonf ul salt and when it begins to boil a small onion, a bouquet, and boil 40 minutes. Set a saucepan with 1 tablespoonf ul butter over the fire ; add 2 tablespoon! uls fine- chopped onion, cook 5 minutes without browning ; then put in the chicken, cover, and cook 10 minutes, turning the chicken twice with a fork. Melt 1 tablespoonf ul butter in a saucepan ; add 1 table- spoonful fiour, stir and cook 2 minutes ; add Ys pint of the strained giblet broth and Yt P^^^^ of canned mushrooms, and cook 5 minutes ; then add Ys cupful cream ; pour the sauce over the chicken, and cook till tender. Shortly before serving add the juice of 1 lemon. Serve on a warm dish with 6 small slices of bread cut into round shape and fried brown in butter. Spring Chickens^ Devilled. — Split a pair of well-cleaned spring chickens through the back ; season them with 1 even table- spoonful salt, 1 even teaspoonf ul pepper ; crack the bones between the first and second joints and flatten them nicely ; put in a roast- ing pan with 2 thin slices of larding pork over the breast of each chicken and pour 2 ounces melted butter over them ; place the pan in a medium-hot oven, cover with buttered paper, and roast 20 minutes, basting frequently with their own gravy ; then remove the paper, add 1 gill of boiling broth, and roast till the chickens are done, which will take in all about 40 minutes. Shortly before serv- ing lay the chickens on a hot dish, remove part of the fat from the gravy, add Yt tablespoonf ul cornstarch to the gravy, stir and cook 3 minutes over the fire ; then add 2 gills of broth from the giblets, stir and cook 3 minutes ; strain, and serve with the chickens ; or they may be served without sauce. Serve with French fried pola- CHICKEN. 879 toes or baked potatoes. The giblets, the neck, and well-cleaned chicken feet are placed in a saucepan, covered with cold water, and seasoned with y^ teaspoonf ul salt and a small onion, cooked 40 min- utes, then strained, and used as directed above. Spring Chicken^ Pried, No. 1.— Out a pair of well-cleaned spring chickens into quarters ; season each one with 1 even tea- spoonful salt, and Ys even teaspoonf ul pepper. Place a frying pan with 2 ounces fine-cut pork over the fire, and fry light brown ; add 1 ounce butter ; put in the chickens, fry 5 minutes on each side over a moderate fire ; then cover the pan, and cook till tender, which will take about 25 minutes. Place the neck, the giblets, and the well- cleaned feet in a saucepan over the fire ; cover with cold water ; add YiK teaspoonf ul salt and, when boiling, 1 small onion ; cook 40 minutes, strain, and nse for gravy. Lay the chickens, when done, on a hot dish ; add to the gravy Y2 tablespoonf ul cornstarch, stir and cook 3 minutes ; then add Y4 pii^t of the giblet broth, cook 5 minutes ; strain, and serve with the chickens ; garnish with crofi- tons. Another way is to chop the giblets fine, add them to the gravy, lay the chickens on buttered toast, pour the gravy over them, sprinkle 1 fine-chopped hard-boiled egg over, and garnish with water cress or parsley. Spring Chicken, Fried, No. 2.— Cut 1 or 2 well-cleaned spring chickens into quarters ; wash them in cold water and wipe dry ; season each one with 1 even teaspoonf ul salt, Y4 teaspoonf ul pepper ; dust with fiour and dip them in beaten egg, then cover with fine sifted bread crumbs. Place a frying pan with 1 ounce butter

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