Chicken with Rice
A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).
A historical recipe
The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.
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 The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Digitised by Project Gutenberg, eBook #68909 (https://www.gutenberg.org/ebooks/68909). 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.
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Ingredients
Method
- Procure a young fowl, prepare it as for fricasseeing and put it into a pot, with a sliced onion, a red pepper cut into pieces and salt and hot water enough to keep it from burning.
- Simmer the fowl slowly for about an hour.
- Then turn in two cupfuls of canned tomatoes and cook very slowly for another hour.
- At the end of that time add a cupful of rice and cook slowly for three-quarters of an hour longer, until the chicken is very tender and the rice done.
- Season with parsley minced very fine and serve with the meat in the centre of a platter and the rice as a border.
- Care must be taken to keep the rice from burning.
- Properly seasoned, the dish is a very appetizing one.
- Mrs.
- Silverman