Chicken with Sippets

Ingredients

• a small chicken trussed for boiling
• half a pint of cold water
• a little salt

Method

1. 1

   Soak the chicken in cold water for half an hour.

2. 2

   Place it in a small stewpan with half a pint of cold water.

3. 3

   When it boils, cover the saucepan and let it simmer gently for 20-25 minutes.

4. 4

   Dish up the chicken in a hot covered dish, surround it with sippets of bread, and strain the broth into the dish, ensuring no fat passes through.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1806. The excerpt below is the record exactly as published.

Chicken with Sippets. Serve it up with a delicate sauce made by stirring the yolks of two fresh eggs with a spoonful of water, and then adding them to the gravy of the chicken while hot, but which must not be allowed to boil. C!hicken dressed in this way forms an agreeable repast for an invalid, and is very light for the stomach, and easy of digestion. Chicken with Sippets. — Take a small chicken trussed for boiling, and let it soak in a pan of cold water for half an hour. Put it into a small stewpan just large enough to hold it; put in half a pint of cold water, and when it boils cover the saucepan closely, and let it simmer very gently for twenty or twenty-five minutes, according to its size. Dish up the chickens in a very hot covered dish, put half a dozen sippets of bread round the bottom, and then strain the broth from the chicken through a fine lawn sieve into the dish, taking care to prevent any fat passing through. Add a little salt

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