Chicken Sauce

Ingredients

• a pair of young chickens
• a quart of cold water
• a couple of stalks of celery
• three or four sprigs of parsley
• a bay-leaf
• a couple of slices of onion
• a tablespoonful of salt
• a scant teaspoonful of pepper
• two tablespoonfuls of butter
• two of flour
• a pint of the strained gravy of the chicken
• the yolks of two eggs
• three tablespoonfuls of milk
• a tablespoonful of melted butter
• a teaspoonful of lemon juice
• a tiny pinch of red pepper

Method

1. 1

   Joint chickens and boil in water with celery, parsley, bay leaf, onion, salt, and pepper.

2. 2

   Make a sauce with butter and flour, add strained gravy, then mix in egg yolks, milk, melted butter, and red pepper.

3. 3

   Pour over chicken and serve.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 33. The excerpt below is the record exactly as published.

a pair of young chickens, and put them on the fire in a large saucepan with a quart of cold water, Let it come-to-a boil slowly; when it reaches this point put in a couple of stalks MANCLED WORK BY THE POUND SEND FOR PARTICULARS (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHrSTHR STREET. Felephone 1807 83 ‘ BOVRIL Is Life Sustaining without the aid of other Nutritious Food. . . . of celery, three or four sprigs of parsley, a bay-leaf, and a couple of slices of onion. Season with a tablespoontful of salt and scant teaspoonful of pepper. Simmer for half an huur, closely covered. As soon as the chicken is done—test it with a fork—take it from the gravy, and keep it warm over hot water while you make the sauce. Cook together in a saucepan two tablespoon- tuls of butter and two of flour until they bubble; do not allow them to brown; when they bubble, add to them slowly, stirring constantly, a pint of the strained gravy of the chicken. Let this boil for about two minutes. Mix in another bowl the yolks of two eggs, three tablespoonfuls of milk, a tablespoonful of melted butter and a tiny pinch of red pepper, and add this carefully, almost drop by drop, to the hot sauce, stirring all the time. Do not let the sauce boil again, but when it is tho- roughly mixed put in a teaspoonful of lemon juice

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