Chicken, Boned and Stuffed

Ingredients

• ½ lb. minced veal
• ½ lb. beef suet
• ½ lb. bread crumbs
• a few mushrooms and truffles
• parsley
• nutmeg
• pepper
• salt
• lemon peel
• 2 eggs

Method

1. 1

   Bone the chicken, with the exception of the wings and legs, and then stuff it with the forcemeat.

2. 2

   Mix the forcemeat ingredients, stuff the chicken, and truss into shape and roast it.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 50. The excerpt below is the record exactly as published.

2 eggs, breadcrumbs, £ pint of Sauce Italienne. Skin the kidneys, cut them in halves. Chop the shallot, parsley and mushroom. Put the butter into a saute- pan, and when quite hot, saute the kidneys with the shallot, parsley, mushroom and seasoning for seven minutes; then take them out and let them cool a little. Take a sixth portion of the sausage meat, pile it up on the cut side of the half kidney, and shape with a knife dipped in hot water till the kidney looks like a cone. Proceed with each piece in the same manner, and then roll the cones in breadcrumbs; dip them in beaten egg and roll again, taking care to pr^ serve the shape. Just before the kidneys are re¬ quired, fry in boiling fat, in a wire basket, and drain on kitchen paper. To dish this entree, prepare a small dish of spinach; pile it up in the centre of an entree dish, stand the cones round the base of the spinach, and pour the Italian sauce around. Steak to Grill. — Light the grill burners and turn the gas on full for one minute until the grill is red- hot; then place the meat underneath the burners on the gridiron and turn the gas down so that the flames do not touch the meat ; and if it be a chop, give it a fierce heat for one minute, and then a gentle heat for three minutes on one side; then turn it and cook the same on the other side, and it will be nicely cooked and brown. If a steak, allow it seven minutes on one side and five on the other, giving a fierce heat at first. Serve on a hot dish, and put a little butter on top. 94 THE HOUSEHOLD 1 Steak, Stewed. — Ingredients: i lb. of thick rump steak, 2 oz. of butter or dripping, i onion, i carrot, 2 mushrooms, i oz. of flour, i pint of stock or water, i teaspoonful of caramel or browning. Fry the steak in a thick stewpan in 2 ounces of butter or dripping till brown on both sides. Take it up, and now add the flour and vegetables, chopped finely; fry these for five minutes, then add the stock or water; stir till it boils, then add the caramel. Put the steak into the hot gravy, and very gently simmer for two hours. Garnish with little pieces of carrot or button mush¬ rooms, cooked separately. Strain the gravy over the steak when dishing it up. If the stewpan be placed over a gas burner with as little flame under as possible, it will need no further attention whilst simmering. Brisket of Beef Spiced. — Take a piece of brisket of beef, about 6 lbs. in weight, place it in a stewpan with sufficient stock or water to nearly cover it, allow it to boil up once, put in one carrot, three onions stuck with four cloves in each onion, one turnip, one leek, and into a muslin bag put a teaspoonful of allspice, one blade of mace, two teaspoonsful of pepper¬ corns, a sprig of parsley, lemon thyme, and two bay leaves. Let it gently simmer for four hours. Take the meat out, slip out the bones, and press the meat between two dishes with a weight on top, and let it so remain until next day. Glaze the meat with some dark brown glaze, place on a clean dish with a parsley border around. Chicken, Boned and Stuffed. — Bone the chicken, with the exception of the wings and legs, and then stuff it with this forcemeat : J lb. minced veal, J lb. beef suet, \ lb. bread crumbs, a few mushrooms and truffles, parsley, nutmeg, pepper, salt, and lemon peel

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