Chicken Stewed Whole

Ingredients

• a chicken
• large oysters
• a piece of butter
• two tablespoonfuls of flour
• the yolks of two eggs
• a gill of cream

Method

1. 1

   Fill the inside of a chicken with oysters and mushrooms, fasten with tape.

2. 2

   Place in a tin pan with a cover in a boiling pot of water, ensuring water does not reach the top of the pan.

3. 3

   Boil until done, about an hour.

4. 4

   Remove scum, replenish water as needed.

5. 5

   Take gravy, thicken with butter and flour, add chopped oysters, minced yolks, seasoning, and cream.

6. 6

   Boil for five minutes and dish the fowl.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Chicken Stewed Whole. Fill the inside of a chicken with large oysters and mushrooms and fasten a tape round to keep them in. Put it in a tin pan with a cover, and put this into a large boiling pot with boiling water, which must not quite reach up to the top of the pan the chicken is in. Keep it boiling till the chicken is done, which would be in about an hour's time after it begins to simmer. Remove the scum occasionally, and replenish with water as it boils away ; take all the gravy from it and put it into a small sauce- pan, keeping the chicken warm'. Thicken the gravy with butter, flour, and add two tablespoon- fuls of chopped oysters, the yolks of two eggs boiled hard and minced fine, some seasoning, and a gill of cream. Boil five minutes and dish the fowls. lo DRESSED GAME AND Cotelettes a TEcarlate. Make a stiff forcemeat from the breast of a fowl or pheasant, or the two breasts of partridge or grouse. Cut some shoes of tongue into cutlet shapes. Take some more tongue, pound and. pass it through a sieve and mix it with the forcemeat. Season with a little cayenne and mushroom flavour. Butter and fill up some cutlet moulds with the forcemeat, and steam them in the oven. Then turn out the cutlets and place them on a baking sheet. Glaze them and replace them in the oven for a few seconds. Dish up alternately a cutlet of tongue with a cutlet of forcemeat; sauce the whole with chaud-froid sauce, and garnish with chopped aspic and very small red tomatoes. Forced Capon. Cut the skin of a capon down the breast, care- fully slip the knife down so as to take out all the meat, and mix it with a pound of beef suet cut small. Beat this together in a marble mortar, and take a pint of large oysters cut small, two ancho- vies, a shalot, a bouquet garni, a little mignonette pepper, and the yolks of four eggs. Mix all these well together, and lay it on the bones ; then draw the skin over it, and sew up. Put the capon into a cloth, and boil it an hour and a quarter. Stew a dozen oysters in good gravy thickened with a piece of butter

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