Boiled Chickens

Ingredients

• the chickens
• skim milk
• 1 oz. of butter

Method

1. 1

   Fasten wings and legs to the body with thread.

2. 2

   Steep in skim milk for two hours.

3. 3

   Boil in cold water over a slow fire.

4. 4

   Serve with white sauce or melted butter sauce.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 146. The excerpt below is the record exactly as published.

1 oz. of butter, and four table-spoonfuls of cream, and add them to the stew ; salt to taste. Squeeze in a little lemon. A dish of rice, boiled dry must be served. CHICKEN and HAM PAT- TIES.— Take the white meat from the breast of chickens, and 4 ozs. of ham cut small ; put them into a a stew- pan, with 1 oz. of butter rolled in flour, half a gill of cream, half a gill of real stock, a little nutmeg, lemon-peel, cay- enne pepper, salt, and a spoonful of lemon juice. Stir over the fire some time, but do not bum. CHICKEN and HAM Potted. — Bake the chicken in a close covered pan with a little water for about 30 minutes, adding, as you like, salt, pep- per, cloves, mace. Broil or fry some ham, and pound both chicken and ham small, moistening with butter : place in alternate layers when you pot them, and press tightly. CHICKEN PANADA.— Boil a chicken in a quart of water, till three parts done ; skin it, cut off the white meat, and pound it to a thick paste with a little of the water it was boiled in ; season it with salt, nutmeg, and lemon-peel ; boil gently for a few minutes ; let it not be so thick. It is very nourishing. y CHICKEN PIE.-: Cut the chickens in pieces, and boil nearly tender. Make a rich crust with an egg cm 1 22 CHI or two to make it light and puff. Sea- son the chicken and slices of ham with pepper, salt, mace, nutmeg, and cay- enne. Put them in layers, first the ham, chicken, forcemeat balls, and hard eggs in layers. Make a gravy of knuckle of veal, mutton bones, seasoned with herbs, onions, pepper, &c. Pour it over the contents of the pie, and cover with a paste. Bake an hour. CHICKEN POX.— This is a mild eruptive disease, and seldom occurs more than once in a person’s life-time. The eruption is attended with but little indisposition. There is a slight chilli- ness, weariness, cough, fever, bad appe- tite, &c., a day or two before the erup- tion appears, which resembles the small- pox. Treatment is simply plenty of cooling drinks acidulated, some cooling and aperient medicine, to keep the bowels gently open. Let the patient also be kept warm till the pox die away. CHICKEN PUDDING.— Cut half a pound of good ham very fine, and a couple of chickens. Season with salt, pepper, thyme, nutmeg, and mace. Stew them gently, and in ten minutes, add a lump of butter. When half stewed, take them out, and cool. Re- serve the gravy to serve with the pud- ding. Then take a pound of flour, a quart of milk, four eggs, well beaten, and salt. This will form the batter. Put a layer of chicken in a dish, and pour over it a portion of the batter, and so alternately till the dish is full. Bake it brown. Put an egg to the gravy pre- served ; give it a boil, and put in a sauce-boat to serve with the pudding, CHICKENS, Boiled.— Fasted the wings and legs to the body by thread tied round. Steep them in skim milk

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