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American Recipe

A historical recipe from Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888).

A historical recipe

Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Project Gutenberg eBook #31982.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Digitised by Project Gutenberg, eBook #31982 (https://www.gutenberg.org/ebooks/31982). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a demonym leading its title: American (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Clean, wash, and cut up the fowls.
  2. Lay them in salt and water for half an hour.
  3. Put them in a saucepan with enough cold water to cover them and half a pound of salt pork cut into thin strips.
  4. Cover closely and let them heat very slowly.
  5. Then stew for over an hour, if the fowls are tender;
  6. if not they may take from three to four hours.
  7. They must be cooked very slowly.
  8. When tender, add a chopped onion, a shalot, parsley, and pepper.
  9. Cover closely again, and when it has heated to boiling, stir in a teacupful of milk, to which have been added two beaten eggs and two tablespoonfuls of flour.
  10. Boil up and add an ounce of butter.
  11. Arrange the chickens neatly in an entrée dish, pour the gravy over and serve.