Chicken Cutlets, — Cut off legs of a chicken with all the meat
that can be obtained by cutting close to the bodv, and also the
breast meat attached. This will give four pieces of chicken with a
bone in each one which must be scraped up like cutlet bones with
plenty of meat at the end of it, the same as a lamb chop. The leg
cutlets consist of drumstick and second joint; the others have the
fillet or breast and the wing bone. Chop off the knob ends. The
bone of second joint shoula be loosened from meat, all meat pushed
to one side cf it, and the bone pushed through a hole made in edge
of meat — to make it look like a lamb chop — and the ends of bones
should be scraped clean for about an inch. When all are prepared,
parboil by dropping the cutlets in boiling water or broth well season-
ed, or they lose their shape. When they have boiled five minutes
lay them flat on dish or pan, put other dish and a heavy weight
on top and let them get quite cold. After that trim and shape them
neatly. Single-bread each cutlet, using cracker-dust, and fry in lard
or butter in frying-pan. Or they may be larded as directed, and
cooked as above without breading.
Chicken Filleta, — The fillets are the pieces on each side of the
breast bone. For cutting see Cutting and Curing Meats. Thev are
nice larded with fine strips of fat salt pork, then single breadea «nd
fried and serve on hot dish with spoonful Tartare Sauce on each.
These are called Breaded Fillets, Or they may be pounded lightly
with the potato masher to flatten them, seasoned with pepper and
salt, dreaged well with flour and fried in two tablespoons butter
about twenty minutes, or until a nice brown on both sides. Make a
gravy by adding a cup and a half milk to fat in pan, with tablespoon
flour and seasoning to tast^. Serve the Fried Fillets resting against
a mound of mashed potatoes or green pease with the gravy poured
round, and all very hot.
Chicken Fricassee, — Cut up and cook in boiling water, skin
eide down until tender with a small carrot pared and left whole, and
one dozen small onions, peeled ; then take up and keep hot while
536 POULTRY.
gravy is made ; strain out vegetables, and
let broth boil'; mix tablespoon butter and
two of flour together over the fire until a
smooth paste ; then gradually add a pint
Chicken FricM^. ai^<i » half of the broth, stirring the gravy
with an egg whip until quite smooth ; season to taste with salt and
pepper, and dish on hot platter; a half can mushrooms greatly im-
proves the flavor. In serving any of the above ways, arrange pieces
as nearly as possible to simulate a whole chicken, and garnish with
tufts of parsley or tender inside heads of lettuce. ✪ Chicken Pie
Page 461 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Chicken Cutlets, — Cut off legs of a chicken with all the meat
that can be obtained by cutting close to the bodv, and also the
breast meat attached. This will give four pieces of chicken with a
bone in each one which must be scraped up like cutlet bones with
plenty of meat at the end of it, the same as a lamb chop. The leg
cutlets consist of drumstick and second joint; the others have the
fillet or breast and the wing bone. Chop off the knob ends. The
bone of second joint shoula be loosened from meat, all meat pushed
to one side cf it, and the bone pushed through a hole made in edge
of meat — to make it look like a lamb chop — and the ends of bones
should be scraped clean for about an inch. When all are prepared,
parboil by dropping the cutlets in boiling water or broth well season-
ed, or they lose their shape. When they have boiled five minutes
lay them flat on dish or pan, put other dish and a heavy weight
on top and let them get quite cold. After that trim and shape them
neatly. Single-bread each cutlet, using cracker-dust, and fry in lard
or butter in frying-pan. Or they may be larded as directed, and
cooked as above without breading.
Chicken Filleta, — The fillets are the pieces on each side of the
breast bone. For cutting see Cutting and Curing Meats. Thev are
nice larded with fine strips of fat salt pork, then single breadea «nd
fried and serve on hot dish with spoonful Tartare Sauce on each.
These are called Breaded Fillets, Or they may be pounded lightly
with the potato masher to flatten them, seasoned with pepper and
salt, dreaged well with flour and fried in two tablespoons butter
about twenty minutes, or until a nice brown on both sides. Make a
gravy by adding a cup and a half milk to fat in pan, with tablespoon
flour and seasoning to tast^. Serve the Fried Fillets resting against
a mound of mashed potatoes or green pease with the gravy poured
round, and all very hot.
Chicken Fricassee, — Cut up and cook in boiling water, skin
eide down until tender with a small carrot pared and left whole, and
one dozen small onions, peeled ; then take up and keep hot while
536 POULTRY.
gravy is made ; strain out vegetables, and
let broth boil'; mix tablespoon butter and
two of flour together over the fire until a
smooth paste ; then gradually add a pint
Chicken FricM^. ai^<i » half of the broth, stirring the gravy
with an egg whip until quite smooth ; season to taste with salt and
pepper, and dish on hot platter; a half can mushrooms greatly im-
proves the flavor. In serving any of the above ways, arrange pieces
as nearly as possible to simulate a whole chicken, and garnish with
tufts of parsley or tender inside heads of lettuce.