Chicken Roosevelt

Chicken Roosevelt
  • Cooking Time:
  • Difficulty: medium

This recipe was by a woman from the "Corn Belt'" of the mid-west. The dish was served to President Theodore Roosevelt on one of his visits to that part of the country and was so well liked by him that it has been called by his name ever since.



  1. Take eight ears of corn and cut from cobs.
  2. Stir 2 tablespoons of flour into 1 tablespoon of hot butter and 1 minced onion, and thin this with 1 cup of milk.
  3. Now add the corn, two teaspoons sugar, and salt to taste.
  4. Add cayenne, black pepper, thyme, chopped parsley, and tomato catsup.
  5. Now stir in two well beaten eggs and remove from fire.
  6. Stuff this into a fat young hen, grease and put to bake with a little water in bottom of baking pan.
  7. Cook in moderate oven, basting from time to time. When brown put on platter and garnish with curly parsley and make gravy with dripping in pan.

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