Chickens Chiringrate
A historical recipe from Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888).
A historical recipe
Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Project Gutenberg eBook #31982.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Digitised by Project Gutenberg, eBook #31982 (https://www.gutenberg.org/ebooks/31982). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pound of fillet of beef
- a pound of veal
- ten ounces of cooked ham
- two spoonfuls of port wine
Method
- Cut off the feet of a chicken, break the breastbone flat, but be careful not to break the skin.
- Flour it and fry it in butter, drain all the fat out of the pan, but leave the chicken in.
- Make a farce from half a pound of fillet of beef, half a pound of veal, ten ounces of cooked ham, a shalot, a bouquet garni, and a piece of carrot, pepper, and salt;
- cook in stock, and then pass it through a sieve, and lay this farce over the chicken.
- After stewing the chicken for a quarter of an hour, make a rich gravy from the stock, and add a few mushrooms and two spoonfuls of port wine;
- boil all up well, and pour over and around the chicken.