Chicken with Forcemeat

Ingredients

• a young plump chicken
• 1 eyen tablespoonful salt
• 1 eyen teaspoonful pepper
• the juice of 1 lemon
• 1 pound of fine-chopped veal
• 1 pound fine-chopped fresh pork
• 1/4 pound of fine-minced larding pork
• 1/4 teaspoonful grated nutmeg
• 1/4 pound of beef tongue cut dice shape
• 1/2 box truffles cut the same way
• 4 fine-cut mushrooms
• 2 onions
• a small carrot

Method

1. 1

   Prepare the chicken by cutting off the feet, wings, and neck.

2. 2

   Bone the chicken carefully.

3. 3

   Season with salt, pepper, and lemon juice.

4. 4

   Prepare the forcemeat by mixing veal, pork, larding pork, salt, pepper, nutmeg, beef tongue, truffles, and mushrooms.

5. 5

   Place forcemeat in the chicken, sew it up, and cook in a broth made from the bones and giblets for 2 hours.

6. 6

   After cooking, press the chicken under a weight and prepare a gelatin broth to serve with it.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 243. The excerpt below is the record exactly as published.

young plump chicken ; cut off the feet close to the first joint, also the wings ; cut off the neck close to the body ; then make an incision along the back, cutting the skin through to the bone ; begin boning from the neck down toward the breast, being careful not to tear the skin ; then bone the thighs and legs so that the skeleton is separated entirely from the meat. Glean the skeleton and giblets, then set aside. Spread the chicken out on a napkin, the skin toward the napkin, and with a sharp knife cut away eyen slices from the breast and lay them on the thin parts, so that the chicken has an eyen thickness all oyer ; draw the wings and legs inside ; season with 1 eyen tablespoonf ul salt, 1 eyen teaspoonf ul pepper, and the juice of 1 lemon ; then prepare the following forcemeat : Mix 1 pound of fine-chopped yeal with 1 pound fine-chopped fresh pork, V4 pound of fine-minced larding pork, 1 eyen tablespoonful salt, 1 eyen tea- spoonful white pepper, Y4 teaspoonful grated nutmeg, V4 pound of beef tongue cut dice shape, Vs box truffles cut the same way, and 4 fine-cut mushrooms ; mix all well together ; place the forcemeat right in the center of the chicken, draw the 2 backs together, sew it up ; roll it in a napkin, and tie with a tape on both ends, and then in the middle. Place the bones and giblets of the chicken in a soup kettle over the fire ; coyer with cold water ; add 1 eyen table- spoonful salt, and when it boils add the chicken, 2 onions, a bou- quet, and a small carrot; coyer and cook 2 hours. When done remoye the chicken, cut the strings, roll it oyer again and tie tightly on both ends as before, and put it under a light weight. (By put- ting it on a dish, coyer with a board the size of the chicken, put on 2 flat irons, and let it remain till cold.) Strain the broth through CHIGEBN. 363 a napkin, remove all the fat ; soak 2 ounces of Exox's gelatin in 1 cupf al cold water 5 minutes, add it to 3 pints chicken broth ; beat the whites of 2 eggs to a froth, add the juice of 2 lemons, stir it into the chicken broth, boil a^d stir constantly 5 minutes ; draw to side of stove, let stand 5 minutes ; then strain and put into a form. When ready to serve, cut the chicken into slices, arrange them neatly on a dish ; cut the jelly into small pieces, and lay it around the meat Serve with remoulade sauce. The jelly may be put into shallow tin pans, and when firm cut into fancy shapes, like half moons, leaves, and stars. Chicken Fricassee witli Dumplings.— Cut a well-cleaned chicken of 3 or 4 pounds into 10 pieces and place in a saucepan ; add 1 even tablespoonful salt, 1 even teaspoonful pepper

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