Chicken Patties

Ingredients

• the white meat of a chicken
• a pint of water
• an ounce of carrot cut fine
• a sprig of parsley
• a stick of celery
• a small onion
• a saltspoonful of salt
• half a can of mushrooms or a gill of oyster liquor
• a gill of cream
• a tablespoonful of flour
• one of butter

Method

1. 1

   Cut chicken into small dice.

2. 2

   Stew chicken bones and trimmings in water with carrot, parsley, celery, onion, and salt for 2 hours.

3. 3

   Strain the stock, add mushroom liquor, and boil until reduced.

4. 4

   Add cream and chicken, thicken with flour and butter mixture, and stir until boiling.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 89. The excerpt below is the record exactly as published.

CHICKEN^ PATTIES. Take the white meat of a chicken ; cut it (not chop it) into small dice ; take the chicken bones and trim- mings, if you have no stock ready ; pound them well ; put them into a pint of water with an ounce of carrot cut fine, a sprig of parsley, a stick of celery, if you have it, and a small onion, and a saltspoonful of salt ; stew these slowly two hours; strain the stock or broth ; put the liquor from half a can of mushrooms or a gill of oyster liquor with it, and boil it as fast as possible till there is about a gill left; put a gill of cream and the chicken into this; thicken with a tablespoonful of flour, and one of butter

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