Braised Chicken
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve with brown sauce made from giblets.
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.
Braised Chicken. — Put the chicken into a stewpan in which an ounce of butter has been melted. (The chicken must be trussed as for boiling, and the liver, some butter, and a sliced onion, should be inside it.) Add some slices of bacon above and below the chicken, and pour in a pint of lukewarm stock. Put the cover of the pan on, laying a buttered paper over the chicken, and let it simmer very gently for two hours. Then add either a dozen mushrooms or a dozen sauce oysters, and simmer again till the chicken is exceedingly tender. Now take it out, put it on a hot dish, strain the broth and reduce it by boiling quickly to a glaze
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