Chicken Boiled
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil: 20-25 minutes. Sufficient for two persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 356. The excerpt below is the record exactly as published.
Chicken, Boiled.— Wash a chicken care- fully in lukewarm water, and truss it firmly ; jDut it into hot water, remove the scum as it rises, let it boil, then draw it to the side and let it simmer gently until ready, and remem- ber that the more slowlv it boils the tenderer CHI ( 128 ) CHI and whiter it will be. Before putting it in the pan, place a few slices of lemon on the bi'east, and wrap the chicken first in buttered paper, then in a floured cloth
Cook this with the app: pantry check, scaling, and the assistant.