Chicken, Friar's

Ingredients

• a full-grown fowl
• two quarts of water
• half a pint of rich milk
• salt
• black pepper
• a slice of butter
• two eggs

Method

1. 1

   Clean the fowl and soak in salt water for 2-3 hours.

2. 2

   Cut into pieces and boil in water for 4 hours.

3. 3

   Add thickening, milk, and seasoning.

4. 4

   Bake for improvement.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 8. The excerpt below is the record exactly as published.

CHICKEN, FRIAR'S. Take a full-grown fowl, — an old hen will do very well. After it has baen properly cleaned and put in salt water for two or three hours and kept on ice for two or three (40) JANE HAMILTON'S RECIPES days, cut it into pieces, separating every limb, that is, cut the legs in two and the wings in three pieces, and separate the breast and side bones, etc. Put it into a suitable vessel with two quarts of water, cover it over, and let it boil for four hours. Add a little thickening, half a pint of rich milk, and season with salt and black pepper. If the fowl is poor stir a slice of butter and two eggs

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