Filleted Poultry for Invalids

Ingredients

• a carrot
• a turnip
• an onion
• a little ham
• a pinch of sugar
• a pinch of salt
• the breast of a fowl
• oiled butter

Method

1. 1

   Mince vegetables and place at the bottom of a buttered bag.

2. 2

   Slice fowl breast, lay on vegetables, sprinkle with oiled butter, seal, and cook for 6 minutes in a slow oven.

3. 3

   Serve with gravy.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 285. The excerpt below is the record exactly as published.

Filleted Poultry for Invalids. Mince up finely a carrot, turnip, and onion, add a little ham, a pinch of sugar and salt, and place at the bottom of small well-buttered bag. Slice the breast of a fowl, lay the slices on the prepared vegetables, sprinkle with oiled butter. Seal and cook six minutes in a slow oven. Dish the fillets, put the vegetables in a small sieve, press lightly and pour the gravy over the fillets. Minced Chicken for Invalid. Finely mince the breast of a chicken, add a tablespoonful of cream, the yolk of an egg, and a little salt. Lay in a small bag, together with a small piece of toast placed at the side. Cook for five minutes in a hot oven. Serve in the bag. 422 STANDARD COOKERY. Baked Custard for Invalid. Peel and remove the seeds from a slice of tomato, add a pinch of salt

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