Poached Chicken with Maize
From A second Dudley book of cookery and other recipes, 1914
The maize should be new maize, and can be procured from Jackson’s, Piccadilly, or any good grocer’s.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 23. The excerpt below is the record exactly as published.
POACHED CHICKEN WITH MAIZE 1I>LACE a nice white fat Surrey fowl in a covered stewpan with sufficient good light stock to cover it ; add one onion, one carrot, a bouquet, two cloves and a few peppercorns. Bring to the boil, draw to one side, and allow it to simmer for about an hour — to poach, rather than boil. When tender, serve whole or cut into neat pieces. Place on dish, and sauce over with very good Supreme sauce flavoured with mushrooms, and finished with a little cream. Serve some of the sauce in a boat. The maize is drained from all moisture and placed in a stewpan with a piece of butter the size of a nutmeg, one onion and pepper and salt. Cook for an hour or more until quite tender, taking care to keep it from burning. When tender, add one table- spoonful of Supreme sauce
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