Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 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
- a piece of butter
- salt
Directions
MES. J. P. POSTER.
The chickens should be cut up according to previous directions; wash and lay in cold salt water for half an hour; put in a pot with the skin side down, with a few slices of salt pork; sprinkle in pepper, and put on just enough water to cover them (hot, not boiling water, is best). Cover and stew slowly till tender, then remove the chicken, and skim the oil from the top of the liquor, if the chickens are fat; take a piece of butter and mix with flour enough to thicken the remainder. Boil till the flour is cooked. Have ready some hot shortcakes or biscuits, split open, and laid on your platter, or toast if preferred. Lay on your chicken and pour gravy over the whole. If the pork does not salt it suffi- ciently, add salt before taking up the chicken. Old fowls are best cooked in this way.