Chicago Chicken (1931, 1933, 1934)

Bapopik at AOL.COM Bapopik at AOL.COM
Mon Oct 20 03:18:16 UTC 2003


   The RHHDAS has 1942 for "Chicago chicken."  The CDS has "1940s."
   OT:  Don't choke the Chicago chicken.



      I Helping the Homemaker 11
       By LOUISE BENNETT WEAVER,.       The Washington Post  (1877-1954).       Washington, D.C.: Feb 2, 1931.                   p. 9 (1 page)
Chicago Chicken for Dinner. (...)
Chicago Chicken, serving 6.
(The recipe is here, but it's illegible on this computer--ed.)

Today's Menu
       Marian Manners.       Los Angeles Times (1886-Current File).       Los Angeles, Calif.: Feb 23, 1933.                   p. A5 (1 page):
   CHICAGO CHICKEN LEGS
   One pound pork steak, one pound veal steak, one-half cup flour, four tablespoonfuls fat, three tablespoonfuls chopped onions, three tablespoonfuls chopped green peppers, three tablespoonfuls chopped celery, one teaspoonful salt, one-quarter teaspoonful paprika, two-thirds cupful water.
   Have butcher cut steaks into one-inch pieces.  Alternate pork and veal pieces on wooden or metal skewers, seven or eight pieces on each skewer.  Roll "chicken" in flour.  Heat fat, add and brown meat mixture.  Add rest of ingredients.  Cover and bake one hour in moderate oven.  Baste frequently, turn to allow the meat even cooking.  Gravy may be made after meat has been removed from frying pan.

      "Chicago Chicken" Features Dinner for Five Persons
       MARIAN MANNERS.       Los Angeles Times (1886-Current File).       Los Angeles, Calif.: Nov 8, 1934.                   p. A6 (1 page):
   "CHICAGO CHICKEN"
1 pound Cudahy veal steak
1 pound pork steak
1/3 cup flour
1 teaspoon salt
1/4 teaspoon paprika
2 tablespoons chopped onions
2 tablespoons chopped celery
5 skewers
2/3 cup water
   Have steak cut half an inch thick and then into one-inch squares.  Alternate squares of pork and veal on skewers.  Sprinkle with flour, salt and paprika.  Arrange in buttered baking dish.  Add rest of ingredients, cover and bake fifty minutes in moderate oven.  Turn "chicken" frequently to allow even browning.  Remove lid and brown five minutes.



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