Chicken in Peas

Ingredients

• a fresh young chicken
• a quart of young green peas
• a piece of butter about the size of a walnut
• a bunch of parsley
• a pinch of salt
• a small pinch of pepper
• a small onion
• a cupful of good gravy

Method

1. 1

   Cut chicken into joints, add peas, butter, parsley, salt, pepper, onion, and gravy.

2. 2

   Simmer until liquor is exhausted, thicken with butter and flour, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 361. The excerpt below is the record exactly as published.

Chicken in Peas.— Take a fresh yoimg chicken. Cut it into neat joints, and lay them in a saucepan \viih a quart of young green peas, measui-ed after they are shelled. Add a piece of butter about the size of a walnut, a bunch of parsley, a pinch of salt, a small pinch of pepper, and a small onion. Pour a cupful of good gravy over them, and simmer gently until the liquor is exhausted. Then mix a small lump of butter with a tea-spoonful of flour, and put this to the peas, which should be boiling when it is put in. Shake the sauce- pan about until the peas are nicely thickened, and sel■^'e them piled high in a dish, with the pieces of chicken round. Time, three-quarters of an hour. Probable cost : chicken, 2s. 6d ; peas, 8d. per peck. Sufficient for four persons. Chicken, Marinaded.— Cut a cold roasted chicken into neat joints, season them well in salt and cayenne, strew over them chopped onion and parsley, and soak them for an hour in equal parts of lemon- juice and oil. Turn them frequently. Drain them, and dip each piece in a light batter, or else in white of eggs beaten up, and fry them in hot butter or lard until hghtlj' browned. Garnish with fried parsley. Sufficient, one chicken for two or thi-ee persons. Probable cost, 2s. 6d. Time to fry, ten minutes. Chicken, Minced. — Take the remains of a cold chicken, cut oft' all the meat, and mince it fiuely. Put a breakfast-cupful of white stock into a saucepan, thicken it with a little flour, and let it boil for twenty minutes; then add half a dozen mushrooms chopped small, half a pint of cream or new milk, a little salt, pepper, and pounded mace, and the minced chicken. When the mushrooms are cooked, serve as quickly as possible, with toasted sippets round the dish. Time, forty minutes. Probable cost, 8d., if made %vith milk, exclusive of the cold chicken. Sufficient for three persons. Chicken, Mushroom Sauce for.— Put the legs and neck of the chicken, -with any trimmings of meat that are to be had, a large blade of mace, six or eight peppercorns, a bunch of savoury herbs, a drachm of celery-seed bruised, a piece of thin lemon-rind, and a boned anchovy, into a saucepan with a quart of water, and let the hquid simmer do'svTi to half a pint. Prepare half a pint of young mushrooms, and put them into a stewpan -svith an ounce of butter rolled in flour, half a pint of the liquid strained, and half a pint of cream or milk. Put the sauce over a good fire, and stir it until it is sufficiently thick. Pour it round boiled chiekens. Time, exclusive of the stock, a quarter of an hour. Probable cost, lOd., if made with milk. Sufficient for a couple of good-sized chickens. Chicken, Panada (Invalid Cookery). — Take a fresh young chicken

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