Hungarian Chicken
A historical recipe from 365 Luncheon Dishes, by Anonymous (1902).
A historical recipe
365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year, by Anonymous (1902). Project Gutenberg eBook #24384.
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 365 Luncheon Dishes, by Anonymous (1902). Digitised by Project Gutenberg, eBook #24384 (https://www.gutenberg.org/ebooks/24384). 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.
Hungary. Associated with Hungary by a demonym leading its title: Hungarian (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
- Joint a fowl as for fricassee;
- put it on the fire in enough cold water to cover it;
- bring it to a boil slowly, and cook until tender.
- Unless the chicken is quite young this should require from 2 to 3 hours.
- When it has been simmering about an hour put in a sliced onion, 2 stalks of celery, 3 sprigs of parsley, and a teaspoonful of paprika.
- When the chicken is done, arrange it in a dish, add to the gravy salt to taste and the juice of 1/2 a lemon and pour it over the chicken.--From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.