|
Classic
Cook Books
< last page | next page >
page 29
flour, beaten together, and dropped in when the soup is nearly done, and season
it with parsley, pepper, and salt.
Chicken Stewed with New Corn.
Cut up the chickens as for pies; season them well; have green corn cut off the
cob; put a layer of chicken in the bottom of a stew pan, and a layer of corn,
and so till you fill all in; sprinkle in salt, pepper and parsley, and put a
piece of butter in; cover it with water, and put on a crust, with slits cut in
it; let it boil an hour; when done, lay the crust in a deep dish; dip out the
chicken and corn, and put it on the crust; stir in the gravy a thickening of
milk and flour; when this boils up, pour it in with the corn and chicken.
Chicken and corn boiled together in a pot, make very nice soup, with dumplings.
To Broil Chickens.
Split the chickens down the back; season them, and put them on the gridiron over
clear coals; cover them over with a plate, (which will make them cook faster;)
baste with melted butter: be careful not to let them burn. Make gravy of the
giblets, boiled in water and chopped fine; put in butter, thicken and season it;
pour this in a dish, and put the chickens on the top.
Chicken Pudding.
Make a batter of six eggs, milk, flour and a little salt; par-boil the chickens;
have each joint cut, grease a pan with lard, and lay the pieces in; put in some
lumps of butter, and season it well with pepper and salt; then pour the batter
over, and bake it an hour, in a stove or dutch-oven.
Veal or beef makes a very nice pudding, done in the same way; but the batter
< last page | next page >
Classic
Cook Books
|
