Boiled Chicken and Tongue

Ingredients

• two young chickens
• the juice of one lemon
• two or three slices of fat pork or bacon
• one quart of consommé
• a nice beef tongue
• salt to taste
• pepper to taste
• two tablespoonfuls of cream
• one tablespoonful of butter
• one tablespoonful of flour
• one cup and a half of stock
• one glass of Madeira wine

Method

1. 1

   Draw and truss the chickens, rub with lemon juice, tie pork or bacon over the breast, and wrap in a floured cloth.

2. 2

   Place in a stewpan with consommé, bring to a boil, then simmer until done.

3. 3

   Test wings with a fork.

4. 4

   Let stand for 15 minutes.

5. 5

   Boil the tongue until tender.

6. 6

   Prepare spinach seasoned with salt, pepper, butter, and cream.

7. 7

   Serve chicken on a platter with spinach around it, cut tongue in cutlet shapes on top.

8. 8

   Make sauce from the stock by melting butter, adding flour, then stock, boiling for 5 minutes, seasoning, and adding Madeira wine.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 106. The excerpt below is the record exactly as published.

Boiled Ohioken and Tongue Draw and truss two young chickens and rub them thor- oughly with the juice of one lemon. Tie two or three slices of fat pork or bacon over the breast and wrap them up in a nicely floured cloth. Place them in a stewpan with one quart of consommé. Bring them to a boil and then let them simmer gently until done. Do not let them boil any longer than is necessary. To test: Try the wings with a fork. Let them stand in the pot for fifteen minutes. Have a nice beef tongue boiled tender. Let this also stand in its liquor. Have some fine spinach rubbed through a puree sieve, seasoned well with pepper, salt, butter, and two tablespoonfuls of cream. Heat it thoroughly and let it stand in the saucepan. Set your boiled POULTRT AND GAME 187 fowl in the centre of a platter and put the spinach around ìt. Cut the tongue in the shape of cutlets and lay the pieces on top of the spinach around the platter. Make a sauce of the stock in which the chicken was cooked. To make the sauce, melt one tablespoonful of butter. When it comes to a boil, add one tablespoonful of flour. Let this come to a boil and then add one cup and a half of stock. Boil fìve minutes, season to taste, and add one glass of Madeira wine. Pour some of the sauce over the chicken. Serve the rest in a sauce- boat. The chickens may be carved before you dish them, placing them together on the platter, or they may be sent to the table whole. Greamed Chicken Clean and cut up in neat pieces two chickens or fowls. Put them on to boU. Before they are done, pare enough pota- toes to go nicely with the chickens. Cut them in pieces not more than two and a half inches in diameter, lay them on the chicken, and let them boil until done. Then take up the pota- toes in a dish by themselves. Pour a pint (or, 1£ wished, more) of sweet cream over the chickens. Let it beat and then thicken with a scant tablespoonful of flour dissolved in a smaU half cup of milk. Season to taste with salt, pepper, and fresh butter. If the cream is not rich, more butter will be required. Ohicken Oanapés Cut the meat of a cold chicken in pieces as for chicken salad. Heat in a doublé boiler a cup and a half of rich milk and in this stir a tablespoonful of corn-starch, rubbed smooth, with the same quantity of butter, half a teaspoon of minced onion and of minced parsley, and salt and white pepper to taste

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