Chicken with Tomato Puree

Ingredients

• 1 chicken
• Bunch of sweet herbs
• A blade of mace
• ½ lb. tomatoes
• 1 ounce flour
• Salt and pepper
• 1 small carrot
• 1 onion
• 2 or 3 cloves
• ½ pint stock
• 1 oz. butter
• Forced tomatoes (page 54)

Method

1. 1

   Skin and joint the chicken neatly; slice the carrot and onion, put them at the bottom of a saucepan with sweet herbs, mace, and cloves; lay the chicken on top, pour round boiling stock; simmer slowly for 30 minutes to an hour, depending on the age of the bird.

2. 2

   Meanwhile, slice tomatoes and fry them in butter for 15 minutes, stir in flour, strain stock into tomatoes; season, rub through a hair sieve, re-heat and pour over chicken to coat thoroughly.

3. 3

   Garnish with forced tomatoes.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 12. The excerpt below is the record exactly as published.

CHICKEN WITH TOMATO PUREE* 1 chicken Bunch of sweet herbs A blade of mace § lb. tomatoes 1 ounce flour Salt and pepper 1 small carrot 1 onion 2 or 3 cloves | pint stock 1 oz. butter Forced tomatoes ( page 54)

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