Boiled Chickens
From The complete cook book, 1900
Serves 2
Boil for about an hour to an hour and a quarter.
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 34. The excerpt below is the record exactly as published.
BOILED CHICKENS. After the chickens are cleaned and trussed fold them in a nice white cloth, put them in a large stewpan and cover them with boiling water ; boil them gently, and skim carefully so long as any scum rises; let them simmer slowly as that will make them plump and white, while fast boiling will make them dark and lose flavor. When done lay them on a hot dish, and pour celery, oyster, or egg sauce over them. Serve some also in a boat, as it keeps hot longer than when poured over the fowls. Boiled tongue or ham should be served with boiled chicken. If the chicken is not very tough, an hour or an hour and a quarter is sufficient to boil it. CHICKEN FOECEMEAT. Chop in pieces t\fo raw chicken breasts, and pound them in a mortar. Soak the same quantity of bread in milk, and add same. Also add the yolks of three or four eggs seasoned with two teaspoonfuls of salt, a level teaspoonfiil of pepper
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