3 lb. chicken
1 qt. green corn cut fine
3 eggs
1 pt. sweet milk
1 teaspoon salt
? teaspoon pepper
Few grain cayenne

Procedures :
To prepare this Chicken and Corn Pudding Recipe, first clean, dress and cut the chicken in small pieces; simmer in a covered kettle until it begins to grow tender, remove to a buttered baking dish, seasoning well with salt and pepper. Combine the corn, scalded milk, seasoning and beaten eggs; pour this mixture over the chicken, cover the top with fine buttered bread crumbs and bake in a moderate oven for twenty-five minutes or until set and a delicate brown. Reduce the stock in which the chicken was cooked to a pint, make a gravy and serve with the pudding.
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Category : Meats

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