Virginia Fried Chicken

Ingredients

• the chicken cut into pieces
• half a pound of fat salt pork
• pepper
• salt
• a teaspoonful of flour
• half a pint of cream

Method

1. 1

   Slice and fry the pork, prepare and flour the chicken, and fry in the pork fat.

2. 2

   Once done, place on a platter.

3. 3

   Add flour to the fat, stir until browned, then add cream and pour over the chicken.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 77. The excerpt below is the record exactly as published.

VIRGINIA FRIED CHICKEN. Mrs Joseph Smilie, Virginia. Cut the chicken into pieces, wash well in cold water, sprinkle with pepper and salt, and roll well in flour. Have an equal quantity of butter and lard in a frying- pan — hot. Put the chicken in and cover. When brown on one side, turn until all sides are brown and done. Remove the chicken to a hot dish, sprinkle a teaspoonful of flour in the hot grease, stirring all the time until it browns; then pour in half a pint of cream, stir well and pour over the chicken. POULTRY AND GAME. 181 CHICKEN, BALTIMORE STYLE. Mr8, Rowland, Brooklyn. Split a small Spring chicken down the baek^ as for broiling; remove tiie breast-bones, and cut off the pin- ions ; cut into four pieces ; dredge with salt and pepper ; dip them in egg and fresh crumbs ; place them in a pan and roast in the oven eighteen to twenty minutes ; make a cream sauce, taking one cup of Bfehamel sauce, and adding to it a half cupful of cream and a half table- spoonful of butter; pour this sauce on a dish, and place the pieces of chicken on it; garnish with slices of fried bacon. VIRGINIA PRIED CHICKEN. Mrs. T. K. Egbert, New York. Slice and fry half a pound of fat salt pork

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