Chicken a la Romaine

Ingredients

• a good fowl
• four or five tablespoonsful of best olive oil
• a pinch of salt
• a few cloves
• a piece of mace
• a leek
• a bouquet of herbs
• a few spoonsful of good tomato puree
• a little stock
• some macaroni

Method

1. 1

   Truss the fowl and heat olive oil in a stewpan.

2. 2

   Cook the chicken gently, turning occasionally.

3. 3

   Once cooked, strain out vegetables and herbs, add tomato puree and stock, and heat macaroni in the sauce.

4. 4

   Serve around the chicken.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 87. The excerpt below is the record exactly as published.

Chicken k la Romaine. Take a good fowl trussed as for boiling. Put into a large stewpan four or five tablespoonsful of best olive oil, a pinch of salt, a few cloves and a piece of mace, a leek, and a bouquet of herbs. When the oil is quite hot, put in the chicken and let it cook very gently in the oil, moving it from time to time to prevent its burning. The fowl must be turned once or twice, so that all parts may be equally cooked. When it is quite cooked all through, it should be of a delicate brown colour. Strain out all the vegetables and herbs, and pour away some of the oil. Take the fowl out and keep it hot. To the oil remaining in the stewpan add a few spoonsful of good tomato puree, and a little stock. Stir well together and stew for about ten minutes. Have ready some macaroni

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