Chicken or Fowls’ Legs a la Royale

Ingredients

• 4 legs of fowl
• £ pint good brown stock
• oz. glaze
• carrot
• 1 stalk celery
• Bunch sweet herbs
• Pepper, salt
• £ lb. bacon fat
• £ lb. sausages
• 2 tablespoonfuls bread crumbs
• dozen mushrooms
• 1 small onion
• Bunch parsley
• 1 egg
• A little grated lemon rind

Method

1. 1

   Cut the legs close to the body of the fowl, leaving on a large piece of skin, break off about one inch of the drumstick end, and remove the upper bone entirely; mix the sausage meat, bread crumbs, pepper, salt, dust of sweet herbs and lemon rind, together with the egg beaten; with this stuff the legs, inserting one mushroom in each, sew these up, making them look as plump as possible.

2. 2

   Divide the bacon into lardoons about one inch long, and lard each leg neatly on top.

3. 3

   Cut up all the vegetables and lay them at the bottom of a saucepan, put the legs on the top, pour round the stock, and simmer slowly for 1 to 1 hour, remove into a tin and brown quickly under a gas grill, in a quick oven, or in front of the fire; strain the gravy into another pan, remove the fat, season, add mushrooms and glaze; re-heat.

4. 4

   Dish the legs, pour over the gravy, and garnish the dish with the mushrooms.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 10. The excerpt below is the record exactly as published.

CHICKEN OR FOWLS’ LEGS A LA ROYALE. 4 legs of fowl £ pint good brown stock oz. glaze carrot 1 stalk celery Bunch sweet herbs Pepper, salt £ lb. bacon fat £ lb. sausages 2 tablespoonfuls bread crumbs dozen mushrooms 1 small onion Bunch parsley 1 egg A little grated lemon rind

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