Potted Chicken

Ingredients

• two pounds of the flesh of a chicken
• one pound of lean ham
• three-quarters of a pound of butter
• a little cayenne
• nutmeg
• ground mace

Method

1. 1

   Chop and pound very fine the chicken flesh with the lean ham.

2. 2

   Add the butter and season with cayenne, nutmeg, and ground mace.

3. 3

   Pot and cover with hot butter.

As published

This recipe was extracted from Recipes for the million (1891), page 40. The excerpt below is the record exactly as published.

two pounds of the flesh of a chicken with one pound of lean ham, add three- quarters of a pound of butter, a little cayenne, nutmeg, and ground mace. Pot, and cover with hot butter. CHICKENS (BOILED). — Tie the wings and the legs to the body with thread, immerse in milk and water for two hours, then put into cold water, and boil slowly for half an hour. Skim constantly. Garnish with white broccoli, and serve with white sauce. Very plump birds should be chosen for this dish, otherwise it will not give satisfaction. CHICKENS (CURRIED). — Put slices of a dressed chicken into a stew-pan with a clove of garlic, a sliced onion fried brown, and some veal or mutton gravy. Simmer till tender, then add a good spoonful each of curry powder and flour, rubbed smooth with an ounce of butter, three or four tablespoonfuls of cream, a little salt, and some lemon juice. Serve with boiled rice round the dish. CHICKENS (FRICASSEE OF). — Draw a coupleof fat chickens, singe them till the flesh gets firm, and carve them into pieces. Take out the lungs and the spongy parts within the loins, and wash in lukewarm water till all the blood is extracted ; then blanch them in boiling water ; drain, and place in cold water so that they may be more readily trimmed. Put them into a stew-pan with a small bit of butter, a glass of white wine, an onion stuck with cloves, an anchovy, some parsley, a small shalot, a few bits of mace, and a bay leaf. Let them boil for about three-quarters of an hour, then dish up. Thicken the gravy with flour and butter, the yolks of four eggs, and a cupful of cream. Stir it over the fire, but do not boil it. Pour the gravy over the chicken. Some cooks add a little lemon juice, while others disapprove of the practice. When this is done the fricassee must be highly seasoned with pepper and salt 37 CHICKENS (RISSOLES OF). — Cut the white fleshy part from a dressed chicken, mince it, and simmer for a short time in either chicken or veal broth, reduced. Season well, and when cold divide into small balls, roll them up in paste, and fry to a delicate colour. Garnish with fried parsley. CHICKENS (ROAST). — Pluck, draw, singe, and truss the birds, dredge them with flour, cover the breasts with a sheet of buttered paper, and put them before a good fire for about twenty minutes, keeping them constantly turning, and basting with butter. Remove the paper from the breasts eight minutes before they are done, so that they may get brown. Serve with butter and parsley. , CHICKENS (SOUFLE OF).— This dish is made from the remnants of roasted chicken

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