Dinner
Baked chicken
Baked chicken, preserved from Marion Harland’s 1903 cookbook with ingredient cues including clean as usual, and cover with thin slices of cold boiled ham.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Clean as usual, and cover with thin slices of cold boiled ham.
- pour over it a cup of boiling hot stock, scatter parsley and sprinkle onion juice upon it;
- cover closely to keep in the steam and cook slowly twenty-five minutes to the pound.
- Baste three times within the first hour.
- If tender, it should be unwrapped, basted with butter, dredged with flour and left uncovered to brown.
- Thicken the gravy with browned flour, season and cook one minute.
Historical transcription
Source method
- 1
Clean as usual, and cover with thin slices of cold boiled ham. Corned ham is better than smoked, but either will do. Wind fine cotton cord around and around the ham to hold it in place; lay upon the grating of your roaster; pour over it a cup of boiling hot stock, scatter parsley and sprinkle onion juice upon it; cover closely to keep in the steam and cook slowly twenty-five minutes to the pound. Baste three times within the first hour. Test with a skewer or a fork. If tender, it should be unwrapped, basted with butter, dredged with flour and left uncovered to brown.
- 2
Garnish with the ham cut into strips. Thicken the gravy with browned flour, season and cook one minute.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.