Recipe: Chicken en Casserole

Food prepared in casseroles always seems to meet with the approval of even the most discriminating persons; and CHICKEN prepared in this way with vegetables is no exception to the rule. For such a dish should be selected a CHICKEN of medium size that is neither very old nor very young. Any flavor that the bird contains is retained, so a strong flavor is not desirable.

In preparing CHICKEN en casserole, first clean, dress, and cut it up in the manner directed for stewed CHICKEN. Place the pieces in a casserole dish, together with 1 cupful of small carrots or larger carrots cut into strips. Fry a finely chopped onion with several strips of bacon, and cut these more finely while frying until the whole is well browned. Then add them to the meat in the casserole dish. Also, add 1 cupful of potato balls or 1 cupful of diced potatoes. Season well with salt and pepper, add 2 tablespoonfuls of flour, and over the whole pour sufficient hot water to cover. Cover the casserole dish, place it in a moderate oven, and cook slowly until the CHICKEN is tender. Serve from the dish.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Baked Chicken Pie

Cover the bottom and sides of a deep dish with a thick paste. Having cut up your CHICKENs, and seasoned them to your taste, with salt, pepper, mace and nutmeg, put them in, and lay on the top several pieces of butter rolled in flour. Fill up the dish about two-thirds with cold water. Then lay on the top crust, notching it handsomely. Cut a slit in the top, and stick into it an ornament of paste made in the form of a tulip. Bake it in a moderate oven.

It will be much improved by the addition of a quarter of a hundred Oysters; or by interspersing the pieces of CHICKEN with slices of cold boiled HAM.
You may add also some yolks of eggs boiled hard.

A DUCK pie may be made in the same manner. A RABBIT pie also.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Broiled Chickens

Split a pair of CHICKENs down the back, and beat them flat, Wipe the inside, season them with pepper and salt, and let them, lie while you prepare some beaten yolk of egg and grated bread-crumbs. Wash the outside of the CHICKENs all over with the egg, and then strew on the bread-crumbs. Have ready a hot gridiron over a bed of bright coals. Lay the CHICKENs on it with the inside downwards, or next the fire. Broil them about three quarters of an hour, keeping them covered with a plate. Just before you take them up, lay some small pieces of butter on them.

In preparing CHICKENs for broiling, you may parboil them about ten minutes, to ensure their being sufficiently cooked; as it is difficult to broil the thick parts thoroughly without burning the rest.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Chicken and Macaroni

Boil a CHICKEN until very tender, take out all the bones, and pick up the meat quite fine. Boil half a pound of MACARONI until tender, first breaking it up to pieces an inch long. Butter a deep PUDDING dish, put on the bottom a layer of the cooked MACARONI, then a layer of the minced CHICKEN, bits of butter, pepper and salt, then some of the CHICKEN liquor, over this put another layer of MACARONI, and so on, until, the dish is filled. Pour a cup of cream over the whole, and bake half an hour. Serve on a platter.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Chicken Pudding

Cut up two young CHICKENs into good-sized pieces; put them in a Saucepan with just enough water to cover them well. When boiled quite tender, season with salt and pepper; let them simmer ten or fifteen minutes longer; then take the CHICKEN from the BROTH and remove all the large bones. Place the meat in a well-buttered PUDDING dish, season again, if necessary, adding a few bits of butter. Pour over this the following batter:—
Eight eggs beaten light and mixed with one quart of milk, three tablespoonfuls of melted butter, a teaspoonful of salt and two large teaspoonfuls of baking powder, added to enough sifted flour to make a batter like griddle-cakes.

Bake one hour in a moderate oven.

Make a gravy of the BROTH that remained from the cooking of the CHICKEN, adding a tablespoonful of flour stirred into a third of a cup of melted butter; let it boil up, putting in more water if necessary. Serve hot in a gravy boat with the PUDDING.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Chicken Turnovers

Chop cold roast CHICKEN very fine. Put it into a Saucepan, place it over the fire, moisten it with a little water and gravy, or a piece of butter. Season with salt and pepper; add a small tablespoonful of sifted flour dissolved in a little water; heat all through and remove from the fire to become cool. When cooled roll out some plain pie-crust quite thin, cut out in rounds as large as a Saucer; wet the edge with cold water and put a large spoonful of the minced meat on one-half of the round; fold the other half over and pinch the edges well together, then fry them in hot drippings or fat a nice brown. They may also be cooked in a moderate oven.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Chicken Dressed as Terrapin

Select young CHICKENs, clean and cut them into pieces; put them into a stewpan with just enough water to cook them. When tender stir into it half of a cup of butter and one beaten egg. Season it with salt and pepper, a teaspoonful of powdered thyme; add two hard-boiled eggs coarsely minced and a small glass of wine. Boil up once and serve with jelly.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)