Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one teaspoonful of salt
- four slices of salt pork
- two cups of water
- two cups in the pan
- one whole small onion
- salt
Directions
Boiled fowl are sometimes cooked with oysters, bread or chestnut stuffing, but as the stuffing is apt to get wet and soggy, they are better cooked without it. Clean, sprinkle the inside with salt and pepper, put on to cook in boiling water enough to cover, with one teaspoonful of salt and one whole small onion. Simmer until tender. (The time depends upon the age and size of the fowl.) Serve with oyster, celery or caper sauce, using some of the liquor the fowl was boiled in for the sauce. Pour the sauce around the fowl, or garnish with a border of rice.
.. BRAISED CHICKEN.
Take an old chicken, prepare it for roasting. Dredge with flour, salt and pepper. Brown all over in hot butter or chicken fat, then place in the roast- ing pan on a bed of sliced onion, carrot, turnip and celery. Cover the top with four slices of salt pork, add two cups of water, cover closely with another pan, roast for three hours, basting often and replenishing the water so as to keep about two cups in the pan. Remove the fowl on a platter, garnish with vegetables and make a gravy of the liquid in the pan. Season to taste. Cook in a pot on top of the stove, if liked.
POULTRY. 99