Marengo of Chicken

Ingredients

• a tumbler of oil
• a bunch of herbs
• a blade of mace
• six peppercorns
• a pint of brown stock
• two tablespoonfuls of tomato purée
• a tablespoonful of good brown gravy
• a small pinch of sugar
• a few drops of lemon juice

Method

1. 1

   Heat oil with herbs, mace, and peppercorns.

2. 2

   Fry chicken joints, then simmer in brown stock for 45 minutes.

3. 3

   Add tomato purée, gravy, sugar, and lemon juice.

4. 4

   Serve with sauce over chicken, garnished with mushrooms if desired.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 64. The excerpt below is the record exactly as published.

Marengo of Chicken. This dish is suj^posed to have been invented by Napoleon after the battle of Marengo. He had some young chickens caught, killed, cut up into joints, and fried in oil ; but as he was in a great hurry, there was no time to skim off the oil. Marengo of chicken should therefore be sent to the table with the oil floating about the dish and over the sauce. People who are afraid of being made bilious drain the oil away, and their cookery is not Historically correct. The following may be used where oil is not liked. — Put a tumbler of oil in a stewpan with a bunch of herbs, a blade of mace, six peppercorns ; when the oil is quite hot put in the joints of chicken to fry, then put them into a pint of brown stock DOMESTIC COOKERY. U3 and simmer threequarters of an hour ; add two table- spoonfuls of tomato purde, a tablespoonful of good brown gravy, a small pinch of sugar, a few drops of lemon juice

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