Serve garnished with sprigs of
parsley and a dish of puffed potato slices.
26 THE RURAL COOK BOOK.
Jugged Chicken. — Cut the bird up as for a fricassee. To every pound
allow two heaping teaspoonfuls of flour, one scant teaspoonful of salt
and one-Quarter (eAspoonful of pepper; mix thoroughly and roll each
piece of chicken in the mixture, then pack closely in a large bean-pot;
cover with boiling water and bake in a good oven until tender— from two
to three hours. When placed in the pot sprinkle in a tablespoonful of
minced onion✪ Jugged Chicken. When done remove to a hot platter, thicken the liquor
for gravy and serve in a boat.
Chicken Loaf, — Mince fine two cupfuls of cold cooked chicken, one
pound of lean veal and one-fourth pound of fat salt pork. Work in these
three beaten e^s, a cupful of seasoned and strained tomato sauce, one
teaspoonful of grated lemon peel, one teaspoonful of salt, one-fourth
teaspoonful of paprika and enough cracker crumbs to mold with the hands.
Press firmly into a large wet bowl, invert carefully into a buttered baking
pan, removing bowl. Add one cupful of water and one tablespoonful of
butter✪ Chicken Loaf to the pan. Sift buttered crumbs lightly over the loaf and cover
the top and sides with carefully peeled and sliced lemons. Bake 1J4
hour in a moderate oven, browning it nicely before serving. Baste fre-
quently with the liquor. Serve garnished with lemon slices and parsley.
Paprika Chicken. — This is a favorite Hungarian dish. Cut a nice
tender chicken into pieces as for a fricassee; flatten a little, such pieces
as need it. Season each piece with salt and pepper, and dredge it lightly
with flour, while you fry a minced onion in two tablespoon fuls of butter.
Lay the chicken in the butter and onion, cooking for 20 minutes, so it will
be evenly and thoroughly done. Take up the chicken and stir in an even
teaspoonful of salt and a very scant teaspoonful of paprika, or half a
scant teaspoonful of good mild cayenne pepper of any kind. Add last
of all a cupful of rich cream. Make some dumplings of a pint of sifted
flour, two teaspoonfuls of baking powder, a saltspoonful of salt and
butter the size of half an egg; moisten the dumplings with a cupful of
milk✪ Paprika Chicken, and drop them over the sauce. Let them cook well, covered for
50 minutes, when they will be well puffed up and light. Pour the sauce
around the chicken and make a circle of the dumplings. If the dumplings
arc steamed over the cream sauce so they do not sink into it they will
be lighter.
Panned Fowl with Oysters. — Cut the fowl into pieces suitable for
serving; lay them in a baking dish, flesh side down; season with a tea-
spoonful of salt, a fourth of a teaspoonful of pepper and cover with thin
slices of salt pork. Put one cupful of boiling water in the pan, cover
closely and bake in a hot oven half an hour (for young chickens). Remove
the cover, and baste every 10 minutes for another half hour, turning the
pieces so they will brown. Remove to a hot platter, add half a cupful of
rich milk or cream to the gravy in the pan, first skimming off all fat;
THE RURAL COOK BOOK. 37
place on the top of the range and stir in a tablespoonful of flour and sane
of butler blended together; when it boils add a cupful of well-washed
(and cleaned from shells) oysters; watch carefully and as soon as the
oysters are plump remove them from the fire; add a teaspoonful of
finely-chopped parsley and a tablespoon ful of lemon juice. Pour around
the fowl ; garnish with celery tips. An old fowl will require longer
cooking. ✪ Panned Fowl with Oysters
Page 17 · 5 recipe records on this page
Presented as published in 1907. 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
Serve garnished with sprigs of parsley and a dish of puffed potato slices.
Jugged Chicken. — Cut the bird up as for a fricassee. To every pound allow two heaping teaspoonfuls of flour, one scant teaspoonful of salt and one-quarter teaspoonful of pepper; mix thoroughly and roll each piece of chicken in the mixture, then pack closely in a large bean-pot; cover with boiling water and bake in a good oven until tender— from two to three hours. When placed in the pot sprinkle in a tablespoonful of minced onion. When done remove to a hot platter, thicken the liquor for gravy and serve in a boat.
Chicken Loaf, — Mince fine two cupfuls of cold cooked chicken, one pound of lean veal and one-fourth pound of fat salt pork. Work in these three beaten eggs, a cupful of seasoned and strained tomato sauce, one teaspoonful of grated lemon peel, one teaspoonful of salt, one-fourth teaspoonful of paprika and enough cracker crumbs to mold with the hands. Press firmly into a large wet bowl, invert carefully into a buttered baking pan, removing bowl. Add one cupful of water and one tablespoonful of butter to the pan. Sift buttered crumbs lightly over the loaf and cover the top and sides with carefully peeled and sliced lemons. Bake one and one-quarter hours in a moderate oven, browning it nicely before serving. Baste frequently with the liquor. Serve garnished with lemon slices and parsley.
Paprika Chicken. — This is a favorite Hungarian dish. Cut a nice tender chicken into pieces as for a fricassee; flatten a little, such pieces as need it. Season each piece with salt and pepper, and dredge it lightly with flour, while you fry a minced onion in two tablespoonfuls of butter. Lay the chicken in the butter and onion, cooking for 20 minutes, so it will be evenly and thoroughly done. Take up the chicken and stir in an even teaspoonful of salt and a very scant teaspoonful of paprika, or half a scant teaspoonful of good mild cayenne pepper of any kind. Add last of all a cupful of rich cream. Make some dumplings of a pint of sifted flour, two teaspoonfuls of baking powder, a saltspoonful of salt and butter the size of half an egg; moisten the dumplings with a cupful of milk, and drop them over the sauce. Let them cook well, covered for 50 minutes, when they will be well puffed up and light. Pour the sauce around the chicken and make a circle of the dumplings. If the dumplings arc steamed over the cream sauce so they do not sink into it they will be lighter.
Panned Fowl with Oysters. — Cut the fowl into pieces suitable for serving; lay them in a baking dish, flesh side down; season with a teaspoonful of salt, a fourth of a teaspoonful of pepper and cover with thin slices of salt pork. Put one cupful of boiling water in the pan, cover closely and bake in a hot oven half an hour (for young chickens). Remove the cover, and baste every 10 minutes for another half hour, turning the pieces so they will brown. Remove to a hot platter, add half a cupful of rich milk or cream to the gravy in the pan, first skimming off all fat;
place on the top of the range and stir in a tablespoonful of flour and some of butter blended together; when it boils add a cupful of well-washed (and cleaned from shells) oysters; watch carefully and as soon as the oysters are plump remove them from the fire; add a teaspoonful of finely-chopped parsley and a tablespoon ful of lemon juice. Pour around the fowl ; garnish with celery tips. An old fowl will require longer cooking.
Records on this page
Jugged ChickenChicken LoafPaprika ChickenDumplingsPanned Fowl with Oysters