Name: Steamed Chicken
Cuisine: American
Ingredients: 1 teaspoonful of salt; 1 steamer in a kettle that will keep it as near the water as possible; 1 half; 1 pint of gravy from the kettle without the fat; 1 tablespoonful of flour into a quarter of a pint of cream until smooth and add to the gravy

Original Recipe

Rub the chicken on the inside with pepper and half a teaspoonful of salt; place in a steamer in a kettle that will keep it as near the water as possible, cover and steam an hour and a half; when done, keep hot while dressing is prepared, then cut up, arrange on the platter, and serve with the dressing over it. The dressing is made as follows: Boil one pint of gravy from the kettle without the fat, add cayenne pepper and half a teaspoonful of salt; stir a tablespoonful of flour into a quarter of a pint of cream until smooth and add to the gravy. Cornstarch may be used instead of the flour, and some cooks add nutmeg or celery salt.

1 teaspoonful of salt
1 steamer in a kettle that will keep it as near the water as possible
1 half
1 pint of gravy from the kettle without the fat
1 tablespoonful of flour into a quarter of a pint of cream until smooth and add to the gravy

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1

Rub the chicken on the inside with pepper and half a teaspoonful of salt; place in a steamer in a kettle that will keep it as near the water as possible, cover and steam an hour and a half; when done, keep hot while dressing is prepared, then cut up, arrange on the platter, and serve with the dressing over it.
2

The dressing is made as follows: Boil one pint of gravy from the kettle without the fat, add cayenne pepper and half a teaspoonful of salt; stir a tablespoonful of flour into a quarter of a pint of cream until smooth and add to the gravy.
3

Cornstarch may be used instead of the flour, and some cooks add nutmeg or celery salt.

Original Recipe

Ingredients

Instructions