CHICKEN MERINDS

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

for the chicken

the legs and wings of a roast chicken ↝ Chicken, wing, meat and skin, raw [Poultry Products]

for the batter

Three spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
one tea-spoonful baking-powder wet with sweet milk to the thickness of a thick cream ↝ Baobab powder [Fruits and Fruit Juices]
the yolk and white of an egg separately ↝ Egg, yolk only, raw [Eggs and omelets]
the yolk and white of an egg separately ↝ Egg, white only, raw [Eggs and omelets]
A few leaves of parsley chopped ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

for frying

boiling lard or oil ↝ Lard [Fats and Oils]

for serving

fried parsley ↝ Parsley, raw [Not included in a food category]
tomatoes ↝ Tomatoes, raw [Tomatoes]

Instructions (6)

Take the legs and wings of a roast chicken, and dip in a batter made as follows:
Switch the yolk and white of an egg separately.
Add to the batter: a few leaves of parsley chopped, pepper and salt.
Fry the chicken in a pan of boiling lard or oil.
Serve with fried parsley, and garnish with tomatoes.
If garnishes cannot be obtained serve without.

Original Text

CHICKEN MERINDS.

Take the legs and wings of a roast chicken, and dip in a batter made as follows:—Three spoonfuls of flour, one tea-spoonful baking-powder wet with sweet milk to the thickness of a thick cream. Switch the yolk and white of an egg separately. Take a few leaves of parsley chopped, pepper and salt; add to the batter, and fry in a pan of boiling lard or oil. Serve with fried parsley, and garnish with tomatoes. If garnishes cannot be obtained serve without.

Notes

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