chicken and put in pan with breast upward; put on bits of butter; dredge
with flour. Add pepper and salt and 1 dipper of cold water; after cooking a
while turn them over and baste frequently; cook a delicate brown; add more
butter to pan for gravy. Serve very hot.
chickens in a hot skillet, after dredging with flour, pepper and salt; there
must be 1 heaping tablespoon of melted butter for each chicken. Press down
with a flat iron. Turn frequently. Add more
and serve as a gravy. Have dish hot and serve immediately
serving broiled chickens pour over a brown champignon sauce, as that is
considered better than the white sauce, when serving with chickens or any
chickens as usual and place them in a pan. Dredge with flour, salt and
pepper, add 1 dessertspoon of butter and 1 dipper of cold water. Baste
often, and if water becomes too reduced add a little hot water. Reverse
chickens several times and cook until a chestnut brown. When done pour over
1 tablespoon of butter and serve on a hot platter. A few chopped
champignons, boiled in their liquor in a saucepan and served with chicken,
are quite an addition.
Broil Chickens or Birds.
on chickens, pepper, salt and bits of butter, place in the pan and add a
little cold water. Baste frequently and pour over melted butter when ready
The Kentucky Receipt Book, 1903
General notes and index for poultry