FRIED CHICKEN (an American Recipe).
2 spring chickens about 2lb. each;
salt and pepper;
1 blade of mace;
olive oil;
breadcrums;
6 or 8 red peppers;
1 egg; a little stock.
See that the chickens are properly drawn, but not trussed. With a sharp knife,
cut them right down the middle. Take each half and cut it in half again,
making four pieces of each chicken. Place them carefully in a fireproof dish
with a little stock, and grate over them a little nutmeg.
Add pepper and salt and a sprig of mace. Place in a moderate oven
and cook slowly for a quater of an hour.
Take from the oven and lift the portions from the stock,
placing them in a sieve to drain. When drained, brush over them a little olive oil.
Then dip in flour. After this, dip in egg and breadcrumbs and fry in boiling fat
for 15 minutes, or until the portions are a delicate brown.
Pile on a hot dish and arrange the hot peppers
(which should be fried in the fat after the chicken comes out) round the edge.
For 6 to 8 persons. Time about three quarters of an hour.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
|