Chicken Flap Jacks - Original
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Chicken Flap Jacks - Original.
One and one-half pints of cold cooked chicken, turkey or veal, chopped coarsely, and six mushrooms chopped fine. Put into a saucepan three-quarters cup of stock or milk, two tablespoonfuls of sweet butter, salt and white pepper to taste; one teaspoonful of chopped parsley, a few drops of onion juice and one raw egg. Simmer ten minutes and set aside until ready to use.
Crust: One pint of flour, two teaspoonfuls of baking powder, one generous tablespoonful of lard and butter mixed, one-half teaspoonful of salt and one scant teacupful of milk and water mixed. Sift one cup of flour into a bowl and sift into it two teaspoonfuls of baking powder; add lard and salt, and stir into a batter with milk. Now beat all together very briskly until light. Then sift on your biscuit board your second cup of flour; make a well in it and pour in your batter and stir the dough to a soft smooth ball. Roll it out one-quarter inch thick upon a board lightly dusted with flour; cut into rounds the size of an ordinary turn-over; put a large tablespoonful of chicken mixture in the center. Brush the edges with white of egg, and turn the crust over and cut with a roller, or pinch the edges together and fry in hot fat and serve with white sauce and green peas.
-----------
Chicken Flap Jacks - Original.
One and one-half pints of cold cooked chicken, turkey or veal, chopped coarsely, and six mushrooms chopped fine. Put into a saucepan three-quarters cup of stock or milk, two tablespoonfuls of sweet butter, salt and white pepper to taste; one teaspoonful of chopped parsley, a few drops of onion juice and one raw egg. Simmer ten minutes and set aside until ready to use.
Crust: One pint of flour, two teaspoonfuls of baking powder, one generous tablespoonful of lard and butter mixed, one-half teaspoonful of salt and one scant teacupful of milk and water mixed. Sift one cup of flour into a bowl and sift into it two teaspoonfuls of baking powder; add lard and salt, and stir into a batter with milk. Now beat all together very briskly until light. Then sift on your biscuit board your second cup of flour; make a well in it and pour in your batter and stir the dough to a soft smooth ball. Roll it out one-quarter inch thick upon a board lightly dusted with flour; cut into rounds the size of an ordinary turn-over; put a large tablespoonful of chicken mixture in the center. Brush the edges with white of egg, and turn the crust over and cut with a roller, or pinch the edges together and fry in hot fat and serve with white sauce and green peas.
