Henry IV's Recipe for Boiled Chicken

Ingredients

• a fat hen
• i cup of bread-crumbs
• ^ pound of ham
• ^ cup of milk
• 6 chest-nuts
• 6 truffles
• the yolks of two eggs

Method

1. 1

   Clean and singe the hen, chop liver with bread-crumbs, ham, milk, chestnuts, truffles, herbs, and egg yolks.

2. 2

   Fill the hen, brown in butter, add carrots, onions, rice, and water.

3. 3

   Simmer for 1 hour.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 27. The excerpt below is the record exactly as published.

ENRY IV.'S RECIPE FOR BOILED CHICKEN. Henry the Fourth was that beloved king of France who said that he wanted the poor man to 71 With a Saucepan over the Sea have a fowl in a casserole every Sunday — since the peasants were terribly poor and taxed before that time. He was a jolly fellow and came from a part of France famous for good cooking. Clean a fat hen, singe it, and then chop the liver with i cup of bread-crumbs or more, if need- ful, ^ pound of ham, J^ cup of milk, 6 chest- nuts and 6 truffles, nutmeg, parsley, thyme, sweet marjoram, and a grating of garlic or onion juice. Add the yolks of two eggs

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