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Classic
Cook Books
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page 86
Be careful to broil both sides, basting with a little butter. Cook till tender
and a rich brown. Place on dish and pour the liquor from the broiler over it.
CHICKEN PIE
Cut up a large chicken, add sufficient water to make a good gravy. Add 1/4 pound
of butter rolled in flour, little salt, pepper, and mace to taste. Make a paste
with 3/4 pound of flour and 1/4 pound of butter, little water, and a pinch of
salt. Boil 3 eggs hard. Stir the yolks in the pie, and bake.
CHICKEN PUDDING
Stew 3 chickens until tender; remove from the liquor; put into a baking-dish and
make a batter with flour, sweet milk, a tablespoon of butter, and 3 eggs beaten
separately; beat all thoroughly and pour on the chicken; bake 1 hour; serve with
gravy made of the liquor the chicken was boiled in; thicken with flour, add
butter, salt, and pepper to taste.
CHICKEN FOR SUPPER
After boiling chickens in as little water as possible until the meat falls from
the bones, pick off
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Classic
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