Chicken, White Sauce for Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two small chickens.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 366. The excerpt below is the record exactly as published.
Chicken, White Sauce for Boiled. — Put a largo blade of mace, six or eight peppercorns, and four cloves into a cupful of cold water or white stock, and let them simmer gently until the flavour is extracted. Strain the liquid, and put it into a saucepan with four boned anchovies finely minced, four ounces of butter rolled in flour, and a breakfast-cupful of cream or new milk
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