Chicken Roly-Poly

Original Recipe

One quart of flour, two teaspoonfuls of cream tartar mixed with the flour, one teaspoonful of soda dissolved in a teacupful of milk; a teaspoonful of salt; do not use shortening of any kind, but roll out the mixture half an inch thick, and on it lay minced chicken, veal or mutton. The meat must be seasoned with pepper and salt and be free from gristle. Roll the crust over and over, and put it on a buttered plate and place in a steamer for half an hour. Serve for breakfast or lunch, giving a slice to each person with gravy served with it.

Ingredients

grocery
  • 1 quart of flour
  • 2 teaspoonfuls of cream tartar mixed with the flour
  • 1 teaspoonful of soda dissolved in a teacupful of milk
  • 1 teaspoonful of salt
  • 1 buttered plate and place in a steamer for half an hour
  • 1 slice to each person with gravy served with it

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

receipt_long

Instructions

  1. 1

    One quart of flour, two teaspoonfuls of cream tartar mixed with the flour, one teaspoonful of soda dissolved in a teacupful of milk; a teaspoonful of salt; do not use shortening of any kind, but roll out the mixture half an inch thick, and on it lay minced chicken, veal or mutton.

  2. 2

    The meat must be seasoned with pepper and salt and be free from gristle.

  3. 3

    Roll the crust over and over, and put it on a buttered plate and place in a steamer for half an hour.

  4. 4

    Serve for breakfast or lunch, giving a slice to each person with gravy served with it.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)