This is another recipe from B.C. Howard’s “Fifty Years in a Maryland Kitchen.” Although separated by half a century, I think of her book as the Maryland version of Mary Randolph’s “The Virginia Housewife,” and refer to the latter as a useful cross-reference for some of the recipes (such as this one). Both books entail…
Much like scrapple, Maryland fried chicken is a topic that I intend to revisit on Old Line Plate many times. There’s a lot of background, a lot of recipes, and enough confusion to go around. So what IS “Maryland fried chicken”? There is a European dish known as Chicken Maryland or Chicken a la Maryland,…
“Fricassee or fricassée /ˈfrɪkəsiː/[1] is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce.” (Wikipedia) In the recipe for Pizza Chicken I introduced burgersub’s chicken allergy. This allergy also includes turkey and other fowl. As a result of it, rabbit has…