Friar’s Chicken

Ingredients

• A medium fowl trussed as for boiling
• half an onion
• a slice of green ginger
• 60 tablespoons of cold water
• a spoonful of chopped parsley
• 2 tablespoons of the yolk of eggs

Method

1. 1

   Set the fowl to simmer slowly until fully done.

2. 2

   Remove the white meat and replace the remainder.

3. 3

   Just before serving, strain and add chopped parsley and the white meat cut into neat slices, mixing the yolks with a cupful of the broth first to avoid curdling.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 166. The excerpt below is the record exactly as published.

Friar’s Chicken.— A medium fowl trussed as for boiling, half an onion, a slice of green ginger, salt, pe])per, GO tablespoons of cold water. Set to simmer slowly till the fowl is fully done. Kemoxe Housekeeper and Cook 241 the white meat and replace the remainder. Just before serving, strain and add a spoonful of chopped parsley, the white meat cut into neat slices, and 2 tablespoons of the yolk of eggs

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