Divide a fowl into joints and boil till the meat leaves the bone readily.
Take out the bones and chop the meat as small as dice. Thicken the
water in which the fowl was boiled with flour and season to taste with
butter and salt. Fill a deep dish with alternate layers of bread crumbs
and chicken and slices of cooked potatoes✪ Scalloped Chicken, having crumbs on top. Pour
the gravy over the top and add a few bits of butter and bake till nicely
browned. There should be gravy enough to moisten the dish. Serve
with a garnish of parsley. Tiny new potatoes are nice in place of sliced
ones when in season.
BREADED CHICKEN.
Prepare young chickens as for fricassee by cutting them into pieces.
Dip each piece in beaten egg, then in grated bread crumbs or rolled
POULTRY AND GAME,
89
cracker ; season them with pepper and salt and a little minced parsley.
Place them in a baking pan and put on the top of each piece a lump of
butter, add half of a cupful of hot water ; bake slowly, basting often.
When sufficiently cooked take up on a warm platter. Into the pan pour a
cup of cream or rich milk, a cupful of bread crumbs. Stir it well until
cooked, then pour it over the chicken. Serve while hot.
BROILED CHICKEN ON TOAST.
Broil the usual way and when thoroughly done take it up in a square
tin or dripping-pan, butter it well, season with pepper and salt and set it
in the oven for a few minutes. Lay slices of moistened buttered toast on
a platter ; take the chicken up over it, add to the gravy in the pan part of
a cupful of cream, if you have it ; if not, use milk. Thicken with a little
flour and pour over the chicken.
This is considered most excellent.
CURRY CHICKEN.
Cut up a chicken weighing xrom a pound and a half to two pounds, as
for fricassee, wash it well, and put it into a stewpan with sufficient water
to cover it; boil it, closely covered, until tender; add a large teaspoonful of
salt, and cook a few minutes longer; then remove from the Are, take out
the chicken, pour the liquor into a bowl, and set it one side. Now cut up
into the stewpan two small onions, and fry them with a piece of butter as
large as an egg; as soon as the onions are brown, skim them out and put in
the chicken; fry for three or four minutes; next sprinkle over two tea-
spoonfuls of Curry Powder. Now pour over the liquor in which the
chicken was stewed, stir all well together, and stew for five minutes
longer, then stir into this a tablespoonful of sifted flour made thin with a
little water; lastly, stir in a beaten yolk of egg✪ Curried Chicken, and it is done.
Serve with hot boiled rice laid around on the edge of a platter, and the
chicken curry in the centre.
This makes a handsome side dish, and a fine relish accompanying a full
dinner of roast beef or any roast.
All first-class grocers and druggists keep this “India Curry Powder,”
put up in bottles. Beef, veal, mutton, duck, pigeons, partridges, rabbits or
fresh fish may be substituted for the chicken, if preferred, and sent to the
table with or without a dish of rice.
To Boil Bice or Curry. — Pick over the rice, a cupful. Wash it thor-
oughly in two or three cold waters; then leave it about twenty minutes in
90
PO UL TR Y AND GAME.
Page 54 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Divide a fowl into joints and boil till the meat leaves the bone readily. Take out the bones and chop the meat as small as dice. Thicken the water in which the fowl was boiled with flour and season to taste with butter and salt. Fill a deep dish with alternate layers of bread crumbs and chicken and slices of cooked potatoes, having crumbs on top. Pour the gravy over the top and add a few bits of butter and bake till nicely browned. There should be gravy enough to moisten the dish. Serve with a garnish of parsley. Tiny new potatoes are nice in place of sliced ones when in season.
BREADED CHICKEN.
Prepare young chickens as for fricassee by cutting them into pieces. Dip each piece in beaten egg, then in grated bread crumbs or rolled
cracker ; season them with pepper and salt and a little minced parsley. Place them in a baking pan and put on the top of each piece a lump of butter, add half of a cupful of hot water ; bake slowly, basting often. When sufficiently cooked take up on a warm platter. Into the pan pour a cup of cream or rich milk, a cupful of bread crumbs. Stir it well until cooked, then pour it over the chicken. Serve while hot.
BROILED CHICKEN ON TOAST.
Broil the usual way and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pepper and salt and set it in the oven for a few minutes. Lay slices of moistened buttered toast on a platter ; take the chicken up over it, add to the gravy in the pan part of a cupful of cream, if you have it ; if not, use milk. Thicken with a little flour and pour over the chicken.
This is considered most excellent.
CURRY CHICKEN.
Cut up a chicken weighing xrom a pound and a half to two pounds, as for fricassee, wash it well, and put it into a stewpan with sufficient water to cover it; boil it, closely covered, until tender; add a large teaspoonful of salt, and cook a few minutes longer; then remove from the Are, take out the chicken, pour the liquor into a bowl, and set it one side. Now cut up into the stewpan two small onions, and fry them with a piece of butter as large as an egg; as soon as the onions are brown, skim them out and put in the chicken; fry for three or four minutes; next sprinkle over two teaspoonfuls of Curry Powder. Now pour over the liquor in which the chicken was stewed, stir all well together, and stew for five minutes longer, then stir into this a tablespoonful of sifted flour made thin with a little water; lastly, stir in a beaten yolk of egg, and it is done.
Serve with hot boiled rice laid around on the edge of a platter, and the chicken curry in the centre.
This makes a handsome side dish, and a fine relish accompanying a full dinner of roast beef or any roast.
All first-class grocers and druggists keep this “India Curry Powder,” put up in bottles. Beef, veal, mutton, duck, pigeons, partridges, rabbits or fresh fish may be substituted for the chicken, if preferred, and sent to the table with or without a dish of rice.
To Boil Bice or Curry. — Pick over the rice, a cupful. Wash it thoroughly in two or three cold waters; then leave it about twenty minutes in
Records on this page
Chicken Lunch for TravelingScalloped ChickenCurried Chicken