Baltimore Chop (1901); "a la Maryland" (Maryland chicken)

Bapopik at AOL.COM Bapopik at AOL.COM
Mon May 21 06:07:07 UTC 2007

I noticed that GenealogyBank has added the 19th century Baltimore Sun, so I  
looked for "Baltimore Chop" (HDAS has 1910) and "a la Maryland"/chicken  
Maryland/Maryland chicken. No "Maryland end" that I can see.
22 September 1901, Philadelphia Inquirer, pg. 13:
Jennings began the second inning with one of those old Baltimore chop  hits.
Maryland, n.

 U.S. Maryland end, the hock end of a ham.  
1859  _J. R. BARTLETT_ 
(  Dict. Americanisms (ed. 2) 265  Maryland end, said of the hock of the 
ham. The other is  the Virginia end. 1903  S. CLAPIN  New Dict. Amer. 270 
Maryland  end, in Maryland and Virginia, the curious name given to the hock end 
of a  ham.
5. Maryland chicken (also chicken à la Maryland, chicken Maryland) Cookery, 
seasoned chicken  coated in beaten egg and breadcrumbs and fried.  
1894  N.Y. Evening Post 20/6 Baked  chicken with a sauce a la Maryland is 
delicious for a luncheon or a course at a  spring dinner. 1896  _F. M. FARMER_ 
(  Boston 
Cooking-School Cook Bk. xvii. 222 Maryland Chicken... Dress..two chickens. Sprinkle with 
salt and  pepper, dip in flour, egg, and crumbs. 1906  _A. FILIPPINI_ 
(  Internat. Cook Bk. 125  
Chicken Maryland... Arrange six thin slices fresh broiled  bacon on top of the 
chicken and, lastly, place six freshly prepared crisp corn  fritters..around 
the dish and serve. 1969  B. SIAS  Chicken Cookbk. 48 Chicken à la said to have originated in St. Clement Island and was later  introduced into 
Maryland by Lord Baltimore. 1998  Herald (Glasgow)  (Electronic ed.), The 
biggest waste of an exotic fruit since  fried bananas with Maryland chicken.
7 December 1884, Wheeling (WV) Sunday Register, pg. 2:
A great deal of terrapin is served _a la_ Maryland that in  Baltimore 
epicurean circles would be repudiated as a "very mean  imitation."
27 May 1887, Baltimore (MD) Sun, supplement, pg. 1:
Spring Chicken, Maryland Style;
9 July 1898, Wilkes-Barre (PA) Times, pg. 7:
A Dish Which May Well Be Called the True Masterpiece of American  Cookery.

************************************** See what's free at

The American Dialect Society -

More information about the Ads-l mailing list