Boiled Chicken

Ingredients

• For boiling, choose a fat fowl
• Fill the breast with forcemeat
• three or four hard boiled eggs
• chopping one boiled beet fine

Method

1. 1

   Fill the breast with forcemeat, or stuffing, and tie carefully round the body, or secure by sewing, which should not be removed before sending to the table.

2. 2

   Put it in hot water, and boil gently till done.

3. 3

   Serve with drawn butter sauce, in which three or four hard boiled eggs have been chopped.

4. 4

   This sauce can be made ornamental by chopping one boiled beet fine, and mixing with it.

5. 5

   Pour part of the sauce over the chicken, to garnish it, and put the remainder in a sauce boat, to be served out as dished.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 26. The excerpt below is the record exactly as published.

Boiled Chicken. — For boiling, choose a fat fowl. Fill the breast with forcemeat, or stuffing, and tie carefully round the body, or secure by sewing, which should not be removed before sending to the table. Put it in hot water, and boil gently till done. Serve with drawn butter sauce, in which three or four hard boiled eggs have been chopped. This sauce can be made ornamental by chopping one boiled beet fine

Cook this with the app: pantry check, scaling, and the assistant.