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Smothered Spring Chicken

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

👁️ 2 people have viewed this recipe

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Ingredients

  • • None When ready to draw the chickens cut them open down the
  • • None back, place in weak salt water,'^wipe dry and place in pan just
  • • None large enough to enable you to spread chickens open, breast down.

Instructions

Step 1. Place on each chicken a tablespoonful of butter, cut in small P OU LT RY A ND G AM E 43

Step 2. pieces; pour 1/2 pint of water over them and place in oven for 1/2

Step 3. hour; add another 1/2 pint of water and a little salt and pepper. Add water occasionally to prevent cooking dry. It will take

Step 4. about an hour to cook chickens weighing 1 J to 2 pounds. About

Step 5. 10 minutes before they are done add a cup of cream to each

Step 6. chicken, sprinkle with a very little flour, return to the oven. Serve on a hot dish, pouring the gravy around them, and

Step 7. form a border of boiled rice on the dish.