Steamed Chicken
From A bill of fare for every day in the year ..., 1892
Cooked in this way, a year old fowl is quite as tender as a spring chicken.
Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 11. The excerpt below is the record exactly as published.
Steamed Chicken. Gravy. Mashed Potatoes. Canned Corn. Celery. Pumpkin and Mince Pie. Supper— Chipped Beef. Thin Bread and Butter. Ambrosia. Cake. Tea. SrfeAMED Chicken. — Prepare the chicken as for roasting, place it in a steamer over a kettle of boiling water and steam 1^ hours if small, 2 hours if large. Then roast in a quick oven Vz hour or until brown. Boil the giblets, have them done by the time the chicken is placed in the oven, add a lump of butter to the water
Cook this with the app: pantry check, scaling, and the assistant.