English Chicken Cutlets

Ingredients

• one or two young chickens
• a teaspoonful of salt
• nearly a fourth as much of mace
• a little grated nutmeg
• some cayenne

Method

1. 1

   Skin and cut chickens into joints, remove bones from breasts, merrythoughts, and thighs.

2. 2

   Mix salt, mace, nutmeg, and cayenne.

3. 3

   Flatten and shape the boned joints, rub seasoning over them, and prepare for cooking.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 256. The excerpt below is the record exactly as published.

- teaspoonful of salt. When something more than a third part reduced, strain the gravy, let it cool, and skim olf every particle of fat. Arrange the joints which are to be fricasseed in one layer if it can be done conveniently, and pour to them as much of the gravy as will nearly cover them ; add the very thin rind of half a fine fresh lemon, and simmer the fowls gently from half' to three quarters of an hour ; throw in sufficient salt, pounded mace, and cayenne, to give the sauce a good flavour, thicken it with a large teaspoonful of arrow-root, and stir to it the third of a pint of rich boiling cream ; then lift the stewpan from the fire, and shake it briskly round while the beaten yolks of three fresh eggs, mixed with a spoonful or two of cream, are added ; continue to shake the pan gently above the fire till the sauce is just set, but it must not be allowed to boil, or it will curdle in an instant. 5 to | hour. ENGLISH CHICKEN CUTLETS. (ENTREE). Skin and cut into joints one or twTo young chickens, and remove the bones with care from the breasts, merrythoughts, and thighs, vhich are to be separated from the legs. Mix well together a tea- spoonful of salt, nearly a fourth as much of mace, a little grated nut- meg, and some cayenne

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