Chicken Devilled White

Ingredients

• a pint of water
• a bit of carrot
• a small onion sliced
• the broth is reduced to a quarter of a pint
• a tablespoonful of flour
• a little butter
• three tablespoonfuls of cream
• half a teaspoonful of freshly-mixed mustard
• one tablespoonful of Orleans vinegar
• season with pepper and salt

Method

1. 1

   Braise a chicken for two hours in a pint of water with a bit of carrot and a small onion.

2. 2

   Skim off fat when broth is reduced.

3. 3

   Cut chicken into joints and return to broth.

4. 4

   Make a roux with flour and butter, add broth, season, and boil for 5-6 minutes.

5. 5

   Add cream and boil again.

6. 6

   For sauce, mix mustard, vinegar, and cream.

7. 7

   Serve chicken on rice with sauce poured around.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 183. The excerpt below is the record exactly as published.

Chicken Devilled White. — ( Family Recipe.') — Braise a chicken for two hours gently in a pint of water, with a bit of carrot, and a small onion sliced. When the broth is reduced to a quarter of a pint or rather more skim off all fat from it. Take out the chicken, when it has cooled a little cut it in joints, and put it back. Make a roux of a tablespoonful of flour mixed in a little butter, pour a little of the broth on it, then add it to the broth, and season with pepper and salt. Let all boil hard five or six minutes. Add three tablespoonfuls of cream and let it boil up. For the sauce, take half a teaspoonful of freshly-mixed mustard, one tablespoonful of Orleans vinegar

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