Mince Chicken
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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 The "A1" cookery book (1901) by H. N. L., page 44. The excerpt below is the record exactly as published.
Mince Chicken. — Cut the flesh off the bones of a cooked chicken. Free it from skin and sinew, and mince it finely by hand. Season with salt, pepper, a small pinch of mace, and half a teaspoon of grated lemon rind. Put it into a stew-pan with sufficient white sauce or cream to moisten it. Simmer gently without boiling till it is quite hot, stirring all the time. Garnish writh sippets of toast and little rolls of fried bacon. Chicken Pie. — If a young fowl is used it can simply be jointed and packed in the pie-dish ; but if an old one is used it must first be boiled. Have the fowl for the pie skinned, not plucked, then cut into small joints, taking out the bigger bones. Have ready two or three hard-boiled eggs and a seasoning of 2 tea- spoons of flour, 1 of pepper, and 1 of salt mixed together on a plate. Dip each piece of fowl into the mixture on the plate and place in the dish between each layer slices of hard-boiled egg, some strips of cooked bacon or ham, fill up to the top of the dish, having egg and bacon as the top layer. Make some gravy with the giblets and other parts of the fowl that are not needed for the pie, and pour some of this into the pie-dish. Cover the pie writh pastry ; brush it over with the yolk of an egg. Make a hole in the top of the pie. Bake 62 POULTRY. two and a half hours, at first quickly and then slowly, with oiled paper over the crust to prevent it burning. Stewed Chicken with Tomatoes and Mushrooms. When the chicken is prepared for cooking, cut it into small joints. Melt 2 oz. of butter in a stew-pan and fry a small minced onion in it for a few minutes, then fry in the same butter the pieces of chicken, and season with salt and cayenne ; when these are fried a golden brown, pour over them 15 pints of white stock, four tomatoes peeled and cut in half, and half a pint or less of button mushrooms. Mix a small tablespoon of arrowroot to a smooth paste with a little cold water and stir to the stock till it boils, then draw it back and simmer gently for three quarters of an hour ; add a small pinch of powdered mace, a dessert-spoon of minced parsley, and simmer for a quarter of an hour. Pile the chicken on a dish and pour the sauce over, garnish with tomato, parsley, and sippets of toast. To Prepare a Chicken for an Invalid. — Take a good-sized but young chicken, and boil it for thirty minutes ; take off all the white meat and put on a plate ; then take the remainder of the chicken with a little of the liquor in which it was boiled, and a small piece of mace and lemon rind, and let it simmer till the bones will come out quite clear, and strain it. Pound the white meat of the chicken in a mortar with some of the liquor added to make it the thickness of good cream. This may be taken either warm or cold. The feet of the chicken should be stewed with the bones. Quenelles. — Take the crumb of some new bread, steep it in tepid water for ten minutes, then put it in a clean cloth and wring it tightly. Put the crumb into a stew-pan with 2 oz. of butter, a little salt, and two tablespoons of white stock. Place on the fire, con- tinuing to stir the panada the whole time with a wooden spoon till it assumes the appearance of paste and no longer adheres to the bottom of the pan, add 3 yolks of eggs, turn it out on a plate, smooth it over the surface with the blade of a knife, and having POULTRY. 63 covered it with a piece of buttered paper, place it in the larder till required for use. Then take of the panada and fresh butter half a pound of each, to these add 1 o oz. of prepared chicken or yany ’ other poultry. Cut the meat off a cooked chicken
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Cook this with the app: pantry check, scaling, and the assistant.