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One Pair

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut a chicken in quarters, make a rich gravy of 1 pint of milk, 1 pint of water or oyster liquor, 3 tablespoonfuls of flour, a little butter mixed in the flour;
  2. after the chicken nearly boils in the milk and water, then put in the flour mixed with the butter;
  3. put in a few sprigs of parsley;
  4. let all boil till done.
  5. Boil some rice in a saucepan so as not to break up the grains;
  6. put the chicken when done on the platter, put the rice all round dish, pour the gravy in the center all over the chicken, and serve hot.