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(Poultry) - (The International Jewish Cook Book)

Take a chicken, cut off the wings, legs and neck. Separate the breast
from the chicken, leaving it whole. Cut the back into two pieces.
Prepare a mixture of salt, ginger and a little pepper in a saucer and
dust each piece of chicken with this mixture. When you are ready to cook
the chicken, take all the particles of fat you have removed from it and
lay in the bottom of the kettle, also a small onion, cut up, some
parsley root and celery. Lay the chicken upon this, breast first, then
the leg and so on. Cover up tight and let it stew slowly on the back of
the stove (or over a low gas flame), adding hot water when necessary.
Just before serving chop up some parsley, fine, and rub a teaspoon of
flour in a little cold water, and add. Let it boil up once. Shake the
kettle back and forth to prevent becoming lumpy. The parsley root and
celery may be omitted if so desired.
Duck can be prepared in this manner.

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