Turkish Chicken

Ingredients

• Singe and draw ia good-sized fowl
• In a large saucepan melt i tablespoonful of butter
• add X tablespoonful of chopped onion
• ^ of a green pepper seeded and chopped
• Add i quart of broth or water
• 3 cupfuls of strained tomato
• i teaspoonful of salt
• }4 of & teaspoonful of paprika or white pepper
• 2 cloves
• a stalk of celery
• 2 sprigs of parsley
• add i cupful of well washed rice

Method

1. 1

   Melt butter, add onion and green pepper, then chicken.

2. 2

   Brown lightly, add broth, tomato, salt, paprika, cloves, celery, and parsley.

3. 3

   Simmer for one hour.

4. 4

   Add rice and cook until absorbed.

As published

This recipe was extracted from 365 tasty dishes (1906), page 13. The excerpt below is the record exactly as published.

d teaspoonful of salt, ^ of a teaspoon- ful of white pepper, I tablespoonful of chopped parsley, i teaspoonful of onion juice and i^ pintjs of milk. Stir well together and fill 46 small buttered timbale molds two-thirds full. Set the molds in a deep pan, partly fill the latter with boiling water, cover with buttered paper and place in a moderate oven until firm in the centre, which will take from ten to twenty minutes. Serve with tomato sauce. 23.— Rice Salad. To 2 cupfuls of cold boiled rice take i cupful of finely diced deep red beets and i cupful of chopped or cut celery. Do not mix together until just before serving, then com- bine with a French dressing and serve in cups made of blanched lettuce leaves. 24.— Almond Charlotte. Blanch and chop fine i large cupful of al- monds. Melt 3 tablespoonfuls of sugar in a frying-pan — do not add any water — ^throw in the almonds and stir until browned, then turn out to cool and pound them quite fine. Put them in a double boiler with i^ cupfuls of milk and heat slowly to the scalding point. Beat together 3 egg yolks and ^ of a cupful of sugar, add some of the hot milk, mix and turn into the boiler, stirring until the mii^^ure 46 March^ begins to thicken. Add ^ of a box of gela- tine which has been soaked in ^ of a cupful of cold water and stir until it is dissolved ; take from the fire, strain and set aside until beginning to cool and thicken. Add i pint of thick cream whipped to a solid froth, stir lightly until mixed, then turn into a fancy serving dish or into individual molds. 25. — Rice Sponge. Rice sponge needs }^ of a cupful of washed rice and ^ of a teaspoonful of salt cooked with I pint of milk in a double boiler until very soft. It is then rubbed through a sieve and mixed with i cupful of powdered sugar and I tablespoonful of lemon juice. Into this is folded the stiffly whipped whites of 8 eggs and the mixture is poured into a well but- tered fancy border mold, set in a pan of warm water and baked in a moderate oven for half an hour. When cooled it is turned out on a serving dish and the centre filled with drained canned fruit. a6. — Orange and Cocoanut Pudding. Butter very thoroughly a tall crimpled moM, sprinkle the bottom and sides with 47 March^ grated cocoanut, using the fresh nut rather than the desiccated article, if possible. Crumble rather fine a stale sponge or cup cake. Fill the mold almost to the top with alternate layers of cake, cocoanut and sliced or pulped oranges. Beat well 4 eggs, add i pint of milk, a pinch of salt and 3 table- spoonfuls of sugar. Baste this slowly over the mixture in the mold and let stand for ten or fifteen minutes that the cake may absorb the custard. Steam for from forty-five min- utes to an hour, according to size, and gar- nish with sections of oranges and whipped cream. 27. — Deviled Cheese. This is prepared by placing in a saucepan ^ of a pound of grated or finely cut Ameri- can cheese, ^ of a cupful of cream, i tea- spoonful of butter, i slightly beaten egg, i tablespoonful of finely chopped mixed pickle, a high seasoning of salt and cayenne and yi of a teaspoonful of Worcestershire. Stir over hot water until the mixture is smooth and thick as custard then serve on buttered toast. 48 March^ 28.— Nun's Toast. Cut stale bread into rather thick slices, trimming off all crust ; or it may be cut into rounds with a biscuit cutter. For every 4 or 5 slices take i ^g, i cupful of milk and a pinch of salt. Beat the egg, add the milk and salt. Lay the bread on a platter and baste each piece with the raw custard, adding more from time to time until it has taken up all the liquid it will absorb. Melt a little butter or very sweet rendered suet in a pan. When hot carefully lay in the prepared bread using a cake turner that it may not be broken. Fry over a moderate fire until golden brown then turn and brown on the other side. Serve at once with butter and a bowl of powdered sugar in which has been mixed a little powdered cinnamon; or hard sauce may be used if preferred. This simple des- sert masquerades under a variety of names — nun's toast, French toast, German toast, arme ritter, fried bread, etc. 29.-- Baked Pudding. Use I cupful of sour cream, ^ cupful of sugar, 2 cupfuls of flour, i scant teaspoonful 49 March^ of bicarbonate of soda, a little salt and i pint of berries. Stir the fruit into the batter, and bake one-half hour. Serve with whipped cream or hard sauce. Another good baked pudding is made in this way : Take a deep pudding dish, put a layer of blackberry jam in the bottom of the dish, a layer of batter composed as follows : I cupful of sweet milk, i ^gg, i tablespoon- ful of butter, a little salt, i teaspoonful of baking powder and 2 cupfuls of flour. Al- ternate the layers of batter and jam until the dish is filled, a layer of batter on top. Bake in a quick oven. Serve with sweetened cream. 30. — Smothered Round Steak. Take a slice of lean round at least two inches thick ; trim off any extra fat and wipe with a damp cloth. Peel and thinly slice I onion and spread it over the bottom of the dripping pan. On it lay the steak. Mix i can of evaporated tomato soup or i pint of thick tomato sauce with i cupful of boiling water ; pour half of it over the meat ; cover closely and put in a moderate oven. Cook twenty to thirty minutes to the pound. When 60 March. half done, add a little more of the sauce, if necessary; the remainder is served in the gravy boat with the meat. 31.— Parsnip Fritters. Parsnips are scraped, sliced and boiled until tender. They may then be browned in a Uttle butter, or egged, crumbed and fried in deep fat. For fritters they are mashed, and to each cupful is added ^ of a cupful of flour, I beaten egg, ^ of a teaspoonful of salt, a dash of pepper, ^ of a teaspoonful of baking powder, and if necessary a few spoon- fuls of milk. This is then dropped by spoon- fuls into smoking-hot fat. 51 APRIL. z.— Rhubarb Fool. Rhubarb fool is made by mixing carefully together just before serving equal proportions of stewed rhubarb sieved and well-sweetened and rich cream, both very cold. 2. — Potato Pancakes. Pare and wash 6 raw potatoes, separate the whites and yolks of 2 eggs and whip the whites to a stiflf froth. Grate the potatoes into a bowl and add quickly to them the beaten yolks, ^ of a teaspoonful of salt and a tablespoonful of fine bread crumbs. Beat this gradually into the whites and fry by spoonfuls in smoking-hot fat. 3. — Turkish Chicken. Singe and draw ia good-sized fowl, then split and cut each piece in two. In a large saucepan melt i tablespoonful of butter, add X tablespoonful of chopped onion and ^ of a 62 April, green pepper seeded and chopped ; cook for a moment, lay in the chicken and draw over the hot fire, turning until each piece is lightly browned. Add i quart of broth or water,* 3 cupfuls of strained tomato, i tea- spoonful of salt, }4 of & teaspoonful of pa- prika or white pepper, 2 cloves, a stalk of celery and 2 sprigs of parsley. Cover and simmer for one hour. Color with a little saffron, add i cupful of well washed rice

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