Chicken la Marseilles

Ingredients

• a large fowl
• an ounce of either fresh butter or clarified beef dripping
• a small onion
• a dozen peppercorns
• a bay leaf
• a tiny bit of mace
• a carrot peeled and sliced
• a turnip peeled and cut into neat pieces
• a bit of celery
• a good pinch of celery-salt
• a pinch of sugar
• half-a-pint or more of well-flavored stock

Method

1. 1

   Bone a large fowl and cut it into ten or twelve neat fillets.

2. 2

   Reserve the giblets, back, liver, bones, etc.

3. 3

   Place an ounce of butter or clarified beef dripping in a clean enamelled iron stew-pan; as soon as it oils, add the giblets, a small onion stuck with a clove, a dozen peppercorns, a bay leaf, a tiny bit of mace, a carrot, a turnip, a bit of celery, and a pinch of sugar.

4. 4

   Fry for 10 or 12 minutes, then add half-a-pint or more of well-flavored stock; bring gently to the boil, then simmer very gently.

5. 5

   Have ready a turnip and a carrot cut into tiny stars; tie them up in muslin and set them to cook in the stock.

6. 6

   When the stock is strong, strain it into a well-greased bag, add pepper and salt to taste and the fillets of fowl, and let simmer slowly until cooked, about 45 minutes.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 19. The excerpt below is the record exactly as published.

Chicken la Marseilles. — Bone a large fowl (or the butcher will do this for you) and cut it into ten or twelve neat fillets; reserve SOYER’S PAPER-BAG COOKERY 63 the giblets, back, liver, bones, etc. Place an ounce of either fresh butter or clarified beef dripping in a clean enamelled iron stew-pan; as soon as it oils add the giblets, etc., together with a small onion stuck with a clove, and notched, in order to allow the juice to escape, a dozen peppercorns, a bay leaf, a tiny bit of mace, a carrot peeled and sliced, a turnip peeled and cut into neat pieces, a bit of celery, or else a good pinch of celery-salt, and a pinch of sugar. Fry for 10 or 12 minutes, and then add half-a-pint or more of well-flavored stock

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