Puree of Chicken

Ingredients

• 1 large chicken
• 1 small knuckle of veal
• 3 quarts of water
• ^ pound of rice
• 1 bunch of parsley
• 1 blade of mace
• •J teaspoon ful of celery seed
• 1 cofFeecupful of boiling cream
• Salt to the taste
• pepper to the taste

Method

1. 1

   Boil chicken and veal with water, rice, parsley, mace, and celery seed in a muslin bag.

2. 2

   Skim while boiling.

3. 3

   Remove veal, pound chicken, and strain stock.

4. 4

   Return chicken to stock, season, and add cream just before serving.

5. 5

   Heat thoroughly but do not boil.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 17. The excerpt below is the record exactly as published.

PUREE OF CHICKEN E. D. P. 1 large chicken, 1 small knuckle of veal, 3 quarts of water, ^ pound of rice, 1 bunch of parsley, 1 blade of mace, •J teaspoon ful of celery seed, 1 cofFeecupful of boiling cream, Salt and pepper to the taste. Put the chicken and veal on with 3 quarts of water, together with the rice, parsley, mace, and the celery seed, tied in a muslin bag. Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling. Take out the veal, bone, cut, and pound the chicken in a mor- tar; moisten it with a little of the stock, and pass it through the colander. Strain the stock, press- ing the rice through the sieve. Return the chicken to the stock, season, and just before serving, pour in the cream. Heat thoroughly, but don't boil. 412 SOUPS SALSIFY SOUP 1 quart of salsify cooked in water till tender, 1 quart of new milk. Mash the salsify through sieve. Add to boiling milk 1 tablespoon flour and 1 large tablespoon butter. Pour all together and season with pepper and salt. SIMPLE CHICKEN SOUP E. D. P. 1 cofFeecupful of cream, 1 teacupful of well-boiled rice, 1 blade of mace, 1 saltspoonful of celery seed, 1 dessertspoonful of cornstarch. When boiling a pair of chickens for dinner, put in the water a blade of mace and a saltspoonful of celery seed. After the chickens are done, take out 2 quarts of the water; skim weU, and add the cream or rich milk; then the rice and the dessert- spoonful of cornstarch; season to the taste. It will require about 3 quarts of water for a pair of chickens. THE BLUE GRASS COOK BOOK SOUP STOCK OF BEEP E. D. P. 1 large shin-bone, 4 quarts of water, 2 pounds of lean beef, 4 carrots, 3 onions, 4 turnips, 1 bunch of parsley, 1 teaspoonful of celery seed. Salt to the taste

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