with ft |>«rforat«d skimmer, ky on ft dish to oool ; mftke ft grftTj
•f the broth by ftdding & tablespoonful of flour mixed to ft paete
with ft little oold water, the yolks of two hftrd-boiled eggs
ehopped, And ft tablespoonful of chopped pftrsley : give ft boil
«p ftnd set aside j make ft good orust, line ft deep baking-disk
with it, have half a pound of pickled pork✪ Chicken Pie washed and cut in
skips half an inch square ; place a layer of chicken and a few
strips of pork, season with a little pepp^ ftnd'one grate of nut-
meg, moisten with a few spoonsful of the gravy; then another
layer of chicken and p(»rk, seasoned as before, until all is in the
dish ; pour the remainder of the gravy over the chicken, scatter
ft few lumps of butter over the top, cover with crust, cut a few
little incisions in the lid, and bake slowly nearly an hour.
* Chicken Fot*pie.
Prepare the chicken as above, but do not cook it ; make a
erust of three pints of flour, cut through it with a knife a teacup
of lard, add a teaspoon of salt and cold water enough to make a
stiff dough, roll out twice, the last time not quite half an inch
thick ; butter the inside of a smooth round-bottomed pot, line it
withcrust, lay on this a few strips of pickled pork, then a layer of
ehicken, and two potatoes which have been peeled, washed and
eut in quarters ; season with pepper, a little salt (as the pork la
salt), and a dust of flour ; then more pork, chicken, two more
potatoes, and season as before. You may also add to each layer
ft few little squares of crust. Proceed in this way until the po4
is full, pour over boiling water to cover✪ Chicken Potpie, put a crust over all^
eovisr closely and set in the oven ; cook very slowly for an hour
and a half; add water occasionally, if not covered. When yon
ion out the top crust, make several incisions across it, so that
jw« eftn see how it is cooking, ftnd ftdd wftter, if necessftry;
wliea the pie is neftrly done, tftke off the lid of the pot for ft few
minutes, thftt the crust nuy brown ; tftke out the pie carefully
with ft skimmer, and ky neatly en ft dish with the top ens*
erer tkti ehieken.
rOULTBT JJW QAMB. TT
* Braised Chieken.
PMpare tlie ohioken and truss it as for boiling, bat do a«l
staff it ; ky slicos of pickled pork or baoon on the bottom ef
a stsw-pan, pat the chicken on the bacon with the back down ;
serape and wash % small carrot, oat it in thick slices ; add an onion
peeled and cat ap, a head of celery the same, a banch of thyme
and parsley chopped; lay these aroand the chicken, season with
pepper and salt, and add foar or five cloves ; poar over a quart
d^oold water ; simmer slowly an hoar, if the chicken is young,
•r until tender; take out the chicken, thicken with a little
browned flour, give a boil up, pour over the fowl and serve
* Broiled Chicken.
After the chickens have been drawn and well washed, spKt
ihem through the back, flatten them with aoleaver or chopper,
and lay them on a gridiron over a bright fire. They must be
constantly watched and turned several times. When done, ky
them on a hot dish, batter them well and dust with pepper and
salt. Put the giblets in a stew-pan, with cold water, and pepper
and salt ; simmer several hours ; when tender, chop the givard,
mb the liver to a paste with a little butter and browned flov,
stir in the gravy, give a boil up, and serve with the chick^i.
Pilau of Chicken. ✪ Braised Chicken
Page 37 · 6 recipe records on this page
Presented as published in 1905. 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
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with ft |>«rforat«d skimmer, ky on ft dish to oool ; mftke ft grftTj
•f the broth by ftdding & tablespoonful of flour mixed to ft paete
with ft little oold water, the yolks of two hftrd-boiled eggs
ehopped, And ft tablespoonful of chopped pftrsley : give ft boil
«p ftnd set aside j make ft good orust, line ft deep baking-disk
with it, have half a pound of pickled pork washed and cut in
skips half an inch square ; place a layer of chicken and a few
strips of pork, season with a little pepp^ ftnd'one grate of nut-
meg, moisten with a few spoonsful of the gravy; then another
layer of chicken and p(»rk, seasoned as before, until all is in the
dish ; pour the remainder of the gravy over the chicken, scatter
ft few lumps of butter over the top, cover with crust, cut a few
little incisions in the lid, and bake slowly nearly an hour.
* Chicken Fot*pie.
Prepare the chicken as above, but do not cook it ; make a
erust of three pints of flour, cut through it with a knife a teacup
of lard, add a teaspoon of salt and cold water enough to make a
stiff dough, roll out twice, the last time not quite half an inch
thick ; butter the inside of a smooth round-bottomed pot, line it
withcrust, lay on this a few strips of pickled pork, then a layer of
ehicken, and two potatoes which have been peeled, washed and
eut in quarters ; season with pepper, a little salt (as the pork la
salt), and a dust of flour ; then more pork, chicken, two more
potatoes, and season as before. You may also add to each layer
ft few little squares of crust. Proceed in this way until the po4
is full, pour over boiling water to cover, put a crust over all^
eovisr closely and set in the oven ; cook very slowly for an hour
and a half; add water occasionally, if not covered. When yon
ion out the top crust, make several incisions across it, so that
jw« eftn see how it is cooking, ftnd ftdd wftter, if necessftry;
wliea the pie is neftrly done, tftke off the lid of the pot for ft few
minutes, thftt the crust nuy brown ; tftke out the pie carefully
with ft skimmer, and ky neatly en ft dish with the top ens*
erer tkti ehieken.
rOULTBT JJW QAMB. TT
* Braised Chieken.
PMpare tlie ohioken and truss it as for boiling, bat do a«l
staff it ; ky slicos of pickled pork or baoon on the bottom ef
a stsw-pan, pat the chicken on the bacon with the back down ;
serape and wash % small carrot, oat it in thick slices ; add an onion
peeled and cat ap, a head of celery the same, a banch of thyme
and parsley chopped; lay these aroand the chicken, season with
pepper and salt, and add foar or five cloves ; poar over a quart
d^oold water ; simmer slowly an hoar, if the chicken is young,
•r until tender; take out the chicken, thicken with a little
browned flour, give a boil up, pour over the fowl and serve
* Broiled Chicken.
After the chickens have been drawn and well washed, spKt
ihem through the back, flatten them with aoleaver or chopper,
and lay them on a gridiron over a bright fire. They must be
constantly watched and turned several times. When done, ky
them on a hot dish, batter them well and dust with pepper and
salt. Put the giblets in a stew-pan, with cold water, and pepper
and salt ; simmer several hours ; when tender, chop the givard,
mb the liver to a paste with a little butter and browned flov,
stir in the gravy, give a boil up, and serve with the chick^i.
Pilau of Chicken.