Another way is to let the butter and flour cool on the
squares of sweetbread ; then dip the meat in beaten egg,
and roll in fine crumbs. String them as before, and
after laying them in the frying-basket, cook in fat for
a minute and a half. Serve on toast, as before.
Turkey, chicken, and goose livers are very nice cooked
in this manner. They should not be boiled first.
Fried Chicken and Cauliflower.
Use two chickens, each weighing about three pounds,
one large head of cauliflower, one pint of milk, half a
pint of cream, one quarter of a pound of clear salt pork,
and some flour, salt, and pepper✪ Fried Chicken and Cauliflower.
Singe, wipe, and draw the chickens ; then cut them in
handsome joints, season them generously with salt and
pepper, and roll them in flour. Cut the pork in thin
slices, and fry it slowly in a large frying-pan. On tak-
ing up the pork, lay the pieces of chicken in the pan, and
fry them slowly for half an hour, being careful to avoid
burning. Turn the pieces when they begin to brown on
one side.
ENTREES. 331
The head of cauliflower should stand in salted cold
water for an hour before the time for beginning to cook
this dish. Just before putting the chicken on to fry,
put the cauliflower in a kettle with two quarts of boiling
water, and simmer gently for half an hour. When the
cauliflower has been cooking for twenty minutes, add a
generous table-spoonful of salt.
As soon as the chicken is put on to fry, put the pint
of milk on the fire in a double-boiler. Mix the cream
with two table-spoonfuls of flour, and when the milk
begins to boil, stir this mixture into it. Cook for ten
minutes, stirring occasionally ; then add a heaping tea-
spoonful of salt and one-fourth of a teaspoonful of white
pepper✪ Fried Chicken with Cauliflower.
When the cauliflower is done, take it up and drain it ;
then place in the centre of a large dish. Pour half of
the white sauce over it. Now arrange the chicken at the
base of the cauliflower. Pour all the fat from the pan,
and put the remaining white sauce into the pan. Put
on the stove, and stir well from the bottom ; and when
the sauce boils up, pour it over the chicken. Serve at
once.
Cooking the chicken sauce in the pan where the
chicken was fried gives it more flavor, but also colors it ;
therefore it would not do to cook the sauce for the cauli-
flower in that pan.
* Chicken Stew with Dumplings.
The ingredients are: two young fowls, weighing about
eight pounds, two quarts and a pint of boiling water,
four table-spoonfuls of butter, six of flour, one large
onion, six thin slices of carrot, six of turnip, salt and
pepper for seasoning✪ Chicken Stew with Dumplings.
After cleaning the fowls and cutting them into pieces
suitable for serving, wash these and put them into a
large stew-pan. Add the water, and set the dish on to
332 MISS PARLOA'S KITCHEN COMPANION.
Page 173 · 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
Another way is to let the butter and flour cool on the squares of sweetbread ; then dip the meat in beaten egg, and roll in fine crumbs. String them as before, and after laying them in the frying-basket, cook in fat for a minute and a half. Serve on toast, as before.
Turkey, chicken, and goose livers are very nice cooked in this manner. They should not be boiled first.
Fried Chicken and Cauliflower.
Use two chickens, each weighing about three pounds, one large head of cauliflower, one pint of milk, half a pint of cream, one quarter of a pound of clear salt pork, and some flour, salt, and pepper.
Singe, wipe, and draw the chickens ; then cut them in handsome joints, season them generously with salt and pepper, and roll them in flour. Cut the pork in thin slices, and fry it slowly in a large frying-pan. On taking up the pork, lay the pieces of chicken in the pan, and fry them slowly for half an hour, being careful to avoid burning. Turn the pieces when they begin to brown on one side.
The head of cauliflower should stand in salted cold water for an hour before the time for beginning to cook this dish. Just before putting the chicken on to fry, put the cauliflower in a kettle with two quarts of boiling water, and simmer gently for half an hour. When the cauliflower has been cooking for twenty minutes, add a generous table-spoonful of salt.
As soon as the chicken is put on to fry, put the pint of milk on the fire in a double-boiler. Mix the cream with two table-spoonfuls of flour, and when the milk begins to boil, stir this mixture into it. Cook for ten minutes, stirring occasionally ; then add a heaping teaspoonful of salt and one-fourth of a teaspoonful of white pepper.
When the cauliflower is done, take it up and drain it ; then place in the centre of a large dish. Pour half of the white sauce over it. Now arrange the chicken at the base of the cauliflower. Pour all the fat from the pan, and put the remaining white sauce into the pan. Put on the stove, and stir well from the bottom ; and when the sauce boils up, pour it over the chicken. Serve at once.
Cooking the chicken sauce in the pan where the chicken was fried gives it more flavor, but also colors it ; therefore it would not do to cook the sauce for the cauliflower in that pan.
* Chicken Stew with Dumplings.
The ingredients are: two young fowls, weighing about eight pounds, two quarts and a pint of boiling water, four table-spoonfuls of butter, six of flour, one large onion, six thin slices of carrot, six of turnip, salt and pepper for seasoning.
After cleaning the fowls and cutting them into pieces suitable for serving, wash these and put them into a large stew-pan. Add the water, and set the dish on to
Records on this page
Fried Chicken and CauliflowerFried Chicken with CauliflowerChicken Stew with Dumplings