Heatherton (Friar's Chicken)

Name: Heatherton (Friar's Chicken)
Ingredients: One pint of water; one ounce of butter; Cut up a chicken; two or three eggs; a dash of nutmeg, some white pepper, a blade of mace, and a little lemon

From Hilda's "where is it?" of recipes, 1891

Fish or tender veal/lamb can be prepared similarly.

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 32. The excerpt below is the record exactly as published.

One pint of water, one ounce of butter — let this boil. Cut upr a chicken, set it to stew in the liquor for an hour. Take the chicken out of the stock, and keep warm in a hot dish. Flavour the stock with a dash of nutmeg, some white pepper, a blade of mace, and a little lemon ; let it boil up, remove from the fire. Whisk up two or three eggs

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