Chicken, Stewed (as cooked in Hungary)

Ingredients

• a fat fowl
• fill it with bread- crumbs
• i onion
• herbs
• yolk of an egg
• i onion
• i clove
• some parsley
• i cup of white stock
• slices of lemon and salt pork
• i cup of hot cream
• a pinch of paprika
• some butter
• the yolk of an egg
• some parsley

Method

1. 1

   Clean and truss the fowl; fill with breadcrumbs, onion, herbs, and yolk.

2. 2

   Tie the breast with lemon and salt pork, wrap in oiled paper.

3. 3

   Add onion, clove, parsley, and stock.

4. 4

   Cook covered for 1 hour.

5. 5

   Strain sauce, add cream, paprika, butter, yolk, and parsley.

6. 6

   Pour around chicken and serve with rice.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 28. The excerpt below is the record exactly as published.

CHICKEN, STEWED (as cooked in Hungary). Clean and truss a fat fowl ; fill it with bread- crumbs, onion, herbs, and yolk of an egg. Tie the breast with slices of lemon and salt pork, then wrap in oiled paper. Add i onion, i clove, and some parsley and i cup of white stock, or enough to cover it. Cook, covered, i hour. Strain the sauce, add i cup of hot cream, a pinch of paprika, some butter, the yolk of an egg

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