Chicken with Pea Sauce
From 365 breakfast dishes, 1901
Presented as published in 1901. 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 365 breakfast dishes (1901), page 35. The excerpt below is the record exactly as published.
Chicken with Pea Sauce. Cut a young chicken as for fricassee and place it in a baking-pan. Cover with a pt. of stock ; season with salt and pepper and a tablespoonful of chopped parsley; cover with another pan and let it cook for ^ an hour. After it has been in the oven about 15 minutes add to the gravy i can of French peas
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