OLD TIME CHICKEN DISHES

Shannon News, 4 January 1928, Page 4

OLD TIME CHICKEN DISHES

Chicken Brunswick Stew. ' Prepare a largo chicken or two Email ones for frying. v In a shallow pot—iron if you nave it, and it should be wide, loo —place a layer of sail pork, cut line. Over this mince one small onion; add a layer of diced po tatocs, a layer of lima beans, and a layer of peeled,, sliced tomatoes. On that arrange a layer of chicken, each piece wiped dry and rolled in flour. Kepcat until all the chicken is used Pour over all two quarts of boiling water. Cover the pot closely and allow to barely simmer for three hour?. Season with salt, pepper, a tablespoon of sugar and a tablespoon of tomato catsup, or a teaspoon of Worcester shire sauce. Cover the pot and cook for an hour longer. The stew should be overdone rather than, under done. Just before serving thicken with a tablespoon of butter rubbed smooth with two tablespoons of flour. Add to stew and allow to cook gently for a few minutes. Serve in soup plates giving; each person a piece of chicken some of the vegetables and gravy. Little hot biscuits are nice to serve with it.

Chicken A La Maryland. Clean, wash well and wipe dry, a young frying chicken.. Split down the back. Season with salt and pepper. Disjoint and dip each piece in beaten egg and then in fine, dry breadcrumbs. Place in a well-but-tered pan, skin side, down, pouring a little melted butter over the pieces, and bake for half an hour, or until the chicken is tender, adding a very little hot water the last 10 minutes if the chicken seems dry. Take the chicken up on a hot platter and keep not. Take four tablespoons of flour, yolks of four eggs well beaten, salt ;and pepper to season well and mix well. Add bacon dripping to the pan in which the chicken was cooked, unless water was added, in which case use a skillet and make the mixture half butter and half drippings. Drop the mixture into the hot fat in small teaspoonfuls. Allow to cook until brown and then turn. Make a gravy of the fat left when the patties are all cooked, by adding flour to the fat, and when well blended add one cup sweet milk to each tablespoon'of flour. Allow to s boil until thick and serve in gravy b|>£t. Place the patties a routed.the cltfcken on a plate and serve hot. , ■ < ■' •