CHICKEN SUPREME.— First skin, then carefully cut the breast
meat from 2 full grown chickens; divide each side of the breast meat
into 2 long fillets — this will give 8 pieces, and is sufficient for a party
of that number; flatten them by rolling with the rolling-pin until
they are about an inch thick, then broil over a clear coal fire until
they are thoroughly done and well browned; sprinkle with salt and
white pepper, xDlace on a hot platter, and spread with butter. Gar-
nish with parsley, and serve with currant jelly, or any meat sauce
preferred. These fillets can be stewed tender in a little water, and
served with Bechamel sauce. The remainder of the fowls can be
used for a stew, chicken pie, or chicken fricassee.
CHICKEN TARTS. — Mince cold chicken very fine, and season
with pepper and salt to taste. Boil 1 cup of milk with -| an onion
and a blade of mace in it; when it is scalding hot, take out the onion
and mace, and stir in a thickening made of 1 teaspoon of flour wet
with cold milk. When it has boiled a few minutes, mix in 2 cups of
chopped chicken. Have ready some rather large tarts made of puff
paste, and put a spoonful of the mince in each.
CHICKEN AND TOMATOES.— Prepare chicken as for a fricas-
see, with a few slices of salt pork and a small onion, sliced; cover
them with water and let them simmer slowly; when nearly cooked
add 4 medium^sized tomatoes, peeled and sliced, and a little salt✪ Chicken and Potatoes and
pepper, and cook | hour longer. Arrange the chicken on a platter
with some toasted crackers, and pour the broth over the whole and
serve.
FRIED FOWL — -Cold roast or boiled fowl can be dipped in bat-
ter and fried. Make the batter of 4 heaping tablespoons of flour, 1
egg, ^ cup of water, and 2 tablespoons of salad oil. Add the water to
the flour gradually, stirring it smooth; then beat in the yolk of the
POULTKY 155
egg, with I teaspoon of salt,✪ Fried Fowl and just before you want your batter,
stir in the beaten white; some flour may require a little more water.
Dip each piece of chicken in the batter, and fry a light brown,
TO MAKE OLD FOWLS TENDER.— Take an old fowl and
stew it from 2 to 4 hours✪ To Make Old Fowls Tender according to our directions for stewing;
then roast it in the oven, basting frequently. It will make an old
fowl 5 or 6 years old, tender and equal to a chicken. Try it.
FOWLS RECHAUFFE {Eeheated).— Cut up a cold fowl, taking
off the legs and wings, and dividing the fowl in pieces. Season bread
crumbs with pepper and salt, and minced parsley; mix all together
and lay over the pieces of fowl in a dripping-pan, and brown them in
the oven. While that is taking place, make a gravy of butter and
flour in | pint of water or broth; add a tablespoon of catsup✪ Fowls Rechauffe and let
it come to the boiling point; place the warmed fowl in a dish to
serve, pour over it the hot gravy, and send to the table immediately.
Good for breakfast. Time, about ^ hour.
MINCED FOWL.— Cut the meat from the bones, and put them
on to boil with the bits of skin which are left, and an onion, in
enough water to cover them. When they have boiled until you have
a cup of strong stock, strain and pour in a cup of hot milk, with pep-
per and salt; then stir in 2 cups of minced fowl, and serve with chop-
ped parsley sprinkled over it. ✪ Minced Fowl
Page 117 · 9 recipe records on this page
Presented as published in 1902. 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
CHICKEN SUPREME.— First skin, then carefully cut the breast meat from 2 full grown chickens; divide each side of the breast meat into 2 long fillets — this will give 8 pieces, and is sufficient for a party of that number; flatten them by rolling with the rolling-pin until they are about an inch thick, then broil over a clear coal fire until they are thoroughly done and well browned; sprinkle with salt and white pepper, place on a hot platter, and spread with butter. Garnish with parsley, and serve with currant jelly, or any meat sauce preferred. These fillets can be stewed tender in a little water, and served with Bechamel sauce. The remainder of the fowls can be used for a stew, chicken pie, or chicken fricassee.
CHICKEN TARTS. — Mince cold chicken very fine, and season with pepper and salt to taste. Boil 1 cup of milk with -| an onion and a blade of mace in it; when it is scalding hot, take out the onion and mace, and stir in a thickening made of 1 teaspoon of flour wet with cold milk. When it has boiled a few minutes, mix in 2 cups of chopped chicken. Have ready some rather large tarts made of puff paste, and put a spoonful of the mince in each.
CHICKEN AND TOMATOES.— Prepare chicken as for a fricassee, with a few slices of salt pork and a small onion, sliced; cover them with water and let them simmer slowly; when nearly cooked add 4 medium-sized tomatoes, peeled and sliced, and a little salt and pepper, and cook | hour longer. Arrange the chicken on a platter with some toasted crackers, and pour the broth over the whole and serve.
FRIED FOWL — -Cold roast or boiled fowl can be dipped in batter and fried. Make the batter of 4 heaping tablespoons of flour, 1 egg, ^ cup of water, and 2 tablespoons of salad oil. Add the water to the flour gradually, stirring it smooth; then beat in the yolk of the
egg, with I teaspoon of salt, and just before you want your batter, stir in the beaten white; some flour may require a little more water. Dip each piece of chicken in the batter, and fry a light brown,
TO MAKE OLD FOWLS TENDER.— Take an old fowl and stew it from 2 to 4 hours according to our directions for stewing; then roast it in the oven, basting frequently. It will make an old fowl 5 or 6 years old, tender and equal to a chicken. Try it.
FOWLS RECHAUFFE {Eeheated).— Cut up a cold fowl, taking off the legs and wings, and dividing the fowl in pieces. Season bread crumbs with pepper and salt, and minced parsley; mix all together and lay over the pieces of fowl in a dripping-pan, and brown them in the oven. While that is taking place, make a gravy of butter and flour in | pint of water or broth; add a tablespoon of catsup and let it come to the boiling point; place the warmed fowl in a dish to serve, pour over it the hot gravy, and send to the table immediately. Good for breakfast. Time, about ^ hour.
MINCED FOWL.— Cut the meat from the bones, and put them on to boil with the bits of skin which are left, and an onion, in enough water to cover them. When they have boiled until you have a cup of strong stock, strain and pour in a cup of hot milk, with pepper and salt; then stir in 2 cups of minced fowl, and serve with chopped parsley sprinkled over it.
Records on this page
Chicken and PotatoesChicken SupremeChicken TartsChicken and TomatoesChicken and TomatoesFried FowlTo Make Old Fowls TenderFowls RechauffeMinced Fowl