Boiled Chicken
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
For old birds, boil in soup stock for added flavor.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 180. The excerpt below is the record exactly as published.
Boiled Chicken. — When the fowl is firmly trussed put it into hot, not boiling, water, deep enough to cover it completely. Bring the water to simmering point, and from that time allow three-quarters of an hour for a large fowl, twenty to twenty- five minutes for chickens. Simmer very gently, skimming all the time. The old-fashioned parsley-and-butter sauce is sometimes liked. For this pick clean a large bunch of parsley, hlanch it in boiling water for five minutes, dry it, mince it very finely, and add enough of the parsley to some warm melted butter
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Cook this with the app: pantry check, scaling, and the assistant.