Clean the pepper by removing the seeds from the
inside, and cook in boiling water until tender. Cream
the butter, parsley, onion and lemon juice. Prepare
chicken as for broiling. Spread with soft butter, and
bake in hot oven until nearly cooked. Butter plank,
and arrange border of potatoes, wdth pastry-bag and
tube close to edge of plank. Peel mushrooms and saute
them in a little butter. Arrange on chicken with the
red and green peppers. Spread all with the prepared
butter, and arrange your red and green peppers inside
the potato border, and place in hot oven to brown the
potatoes. Finish cooking the chicken.
Chicken en Casserole.
Prepare fowl and separate at the joints. Sprinkle
with salt and pepper, and roll in flour. Melt one-third
cup butter in frying-pan. In this browTi the pieces of
fowl, removing them as they brown to the casserole.
Then, in the butter in the frying-pan, brown one onion,
one green or red sweet-pepper and a little ham, all
minced fine. Add to this three cups of hot white stock
or boiling water, two cups of stewed, tomatoes, with one
cup of rice✪ Chicken en Casserole tl^at has been boiled a few moments to
128 SCIENTIFIC COOKING.
swell it. Mix all well, season with salt and pepper,
and pour over the chicken in the casserole. Cover
closely, and cook in the oven slowly until the chicken
is tender. Serve from casserole. This is fine.
Jellied Chicken.
Use a fowl weighing four or five pounds. Clean
and cut up. Put into stewpan with boiling water to
cover. T^nless objected to, add a small whole onion.
Pour on enough boiling water to cover, and cook slowly
until the meat will fall from the bones. When about
half done add salt to taste — not too much — as you will
at the last have to reduce the stock to one cup✪ Jellied Chicken. Remove
chicken from the bones cut into slices, or mince the
white and dark meat separately, and decorate a mould
with slices of hard-boiled eg^ and lemon, and place a
layer of the white meat and one of the dark until all
is used. R.emove fat from the stock, cool and pour
over the chicken. Add more salt, if there is not enough
before you pour on the stock. Place the mould under
heavy weight until it is firm.
Chicken Pie.
Use fowls. Dress clean, cut up, and put into stew-
pan with a small onion, sprig of parsley and small piece
of bay leaf. Cover with boiling water, and cook until
tender. When half done add salt and pepper. When
chicken is tender remove from stewpan, strain stock,
and skim off fat. If too much stock, reduce it by boil-
ing, then thicken with flour diluted with cold water
to the right consistency. Remove some of the large
bones and arrange the chicken in a bakmg-dish. Pour
over the gravy and cover with pie-crust, making sev-
eral incisions for the steam to escape. The crust can
POULTRY AND GAME. 129
"be plain pie-crust, puff paste, or a crisp biscuit dough✪ Chicken Pie,
as yon choose.
Chicken Qumbo, ✪ Chicken Qumbo
Page 60 · 4 recipe records on this page
Presented as published in 1911. 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
Clean the pepper by removing the seeds from the inside, and cook in boiling water until tender. Cream the butter, parsley, onion and lemon juice. Prepare chicken as for broiling. Spread with soft butter, and bake in hot oven until nearly cooked. Butter plank, and arrange border of potatoes, with pastry-bag and tube close to edge of plank. Peel mushrooms and saute them in a little butter. Arrange on chicken with the red and green peppers. Spread all with the prepared butter, and arrange your red and green peppers inside the potato border, and place in hot oven to brown the potatoes. Finish cooking the chicken.
Chicken en Casserole.
Prepare fowl and separate at the joints. Sprinkle with salt and pepper, and roll in flour. Melt one-third cup butter in frying-pan. In this browTi the pieces of fowl, removing them as they brown to the casserole. Then, in the butter in the frying-pan, brown one onion, one green or red sweet-pepper and a little ham, all minced fine. Add to this three cups of hot white stock or boiling water, two cups of stewed tomatoes, with one cup of rice that has been boiled a few moments to
swell it. Mix all well, season with salt and pepper, and pour over the chicken in the casserole. Cover closely, and cook in the oven slowly until the chicken is tender. Serve from casserole. This is fine.
Jellied Chicken.
Use a fowl weighing four or five pounds. Clean and cut up. Put into stewpan with boiling water to cover. Unless objected to, add a small whole onion. Pour on enough boiling water to cover, and cook slowly until the meat will fall from the bones. When about half done add salt to taste — not too much — as you will at the last have to reduce the stock to one cup. Remove chicken from the bones cut into slices, or mince the white and dark meat separately, and decorate a mould with slices of hard-boiled egg and lemon, and place a layer of the white meat and one of the dark until all is used. Remove fat from the stock, cool and pour over the chicken. Add more salt, if there is not enough before you pour on the stock. Place the mould under heavy weight until it is firm.
Chicken Pie.
Use fowls. Dress clean, cut up, and put into stewpan with a small onion, sprig of parsley and small piece of bay leaf. Cover with boiling water, and cook until tender. When half done add salt and pepper. When chicken is tender remove from stewpan, strain stock, and skim off fat. If too much stock, reduce it by boiling, then thicken with flour diluted with cold water to the right consistency. Remove some of the large bones and arrange the chicken in a bakmg-dish. Pour over the gravy and cover with pie-crust, making several incisions for the steam to escape. The crust can
"be plain pie-crust, puff paste, or a crisp biscuit dough, as yon choose.
Chicken Qumbo,
Records on this page
Chicken en CasseroleJellied ChickenChicken PieChicken Qumbo