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article number 730
article date 08-09-2018
copyright 2018 by Author else SaltOfAmerica
1918 Meats Part 5: Poultry ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating"
by Metropolitan Life Insurance Company, 1918

EDITOR’S NOTE: Article is decorated with ads from 1918 issues of McClure’s and Ladies’ Home Journal Magazines.


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After chicken has been dressed and cleaned, fill with stuffing (next recipe), truss securely in compact shape, and lay on its back in roasting pan.

Dredge with flour, salt and pepper, dot with bits of butter, if desired, and place in hot oven.

As soon as flour is browned, reduce temperature to 350°F., begin to baste with cup of hot water every 10 minutes.

Cook until breast meat is tender, about 1 hour for 4-pound chicken. Longer for larger chicken.

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• 4 cups bread crumbs
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 egg, slightly beaten
• 1/2 teaspoon poultry seasoning or onion
• 2 tablespoons butter, melted
• 2 to 3 cups boiling water

Mix in order given, combine thoroughly and use to stuff chicken.

Butter may be omitted if chicken is fat, or beef drippings may be substituted. If a dry, crumbly dressing is desired, omit the boiling water.

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• 3 pounds chicken
• 1 onion
• 2 cloves
• 1/2 bay leaf
• 1 teaspoon salt
• 1/4 cup chopped salt pork fat or other fat
• cup flour

Singe, draw and disjoint a 3-pound chicken. Wash and rinse carefully.

Put into a saucepan with 1 quart of water, 1 sliced onion with 2 cloves pressed into it, bay leaf and salt.

Simmer slowly until tender.

Remove chicken, dredge the pieces generously with the flour, salt and pepper, and brown in the salt pork fat or other fat in a frying pan.

When the pieces of chicken are nicely browned on both sides, add the stock in which the chicken has been cooked.

If the gravy is not thick enough, add flour thickening to it. Season to taste.

Arrange the browned chicken on a platter. Pour the gravy over it. Surround with a border of boiled rice.

This is a good way to utilize fowls which need long, slow cooking to make them tender.

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Select young chicken. Cut up. Wash, drain, but do not dry.

Dredge well with flour and seasoning.

Use drippings for fat—salt pork, bacon, beef or chicken fat will do, or use part butter and part other fat.

Cook chicken slowly in fat in frying pan until tender, and well browned. Serve with cream or milk gravy.

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• 2 tablespoons butter
• 1/4 pound fresh mushrooms
• 1 teaspoon salt
• 2 tablespoons flour
• 2 cups milk or 1 cup milk and 1 cup chicken stock
• 2 cups cooked chicken cut in pieces
• 1 pimento
• 1/4 teaspoon pepper

Melt the butter, add the mushrooms, cover and cook about 5 minutes, dredge with flour, add seasonings and liquid, chicken and pimento.

Allow to cook a few minutes until sauce thickens, serve on toast or in patty shells.

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Cut up chicken as for fricassee.

Dip in egg and bread crumbs. Bake in oven, adding small amount of water and basting frequently.

Fifteen minutes before removing from oven, add 2 cups cream or milk, and simmer gently.

Remove chicken, and thicken liquid.

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• 1 chicken
• 1/2 onion
• 1 tablespoon parsley
• Bit of bay leaf
• Salt
• 1/8 teaspoon pepper
• 1/4 cup flour
• Pie crust or biscuit dough

Dress, clean, and cut up chicken.

Put in a stewpan with onion, parsley, and bay leaf, salt and pepper.

Cover with boiling water, and cook slowly until tender.

Thicken stock with flour diluted with enough cold water to pour easily.

Cover the chicken mixture with crust in which several incisions have been made. Wet edge of crust and put around a rim, which is close to edge.

Bake in a moderate oven 350°F. until crust is well risen and browned.

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