Spring Chicken with Asparagus and Cream Gravy

Ingredients

• Two good sized chickens
• about one quart of stock
• one pint of hot water
• four bunches of asparagus
• half pint cream
• salt
• pepper

Method

1. 1

   Boil chicken parts with salt, pepper, and lemon until soft.

2. 2

   Add hot water and chicken, cook until tender.

3. 3

   Boil asparagus until tender.

4. 4

   Make cream sauce from stock, add asparagus, and serve chicken with sauce and toast.

Nutrition per serving

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 14. The excerpt below is the record exactly as published.

salt, pepper, mushrooms and sweet herbs; mix well. Oysters, chestnuts or apples can be used if desired. After a turkey is stuffed it should be tied two or three times with twine; not too tight, if for roasting. If boiled, it should be wrapped in a towel. Put a little water in the pan, a Aw slices of bacon, jjif top. It will take three hours to roast, and should be basted often. If boiled, put on with cold water, laying the carcass at the bottom; must boil three hours. When done, take out and press between two boards, so it will lay^at in the jelly. JELLY FOR FOWLS AND GAME. CALF'S FOOT JELLY. Get three or four knuckles of veal; also four feet and one head; wash well and set on fire with four gallons of cold water, half ounce of whole pepper, two ounces of salt, two onions, two bay leaves, one carrot, one stalk of celery; boil all day, adding hot water when necessarry; boil down to about five quarts, strain into a stone jar; let it stand over night. Next day skim all the fat off. If the jelly is stiff enough, it can be used, if not, [44] add a few ounces of well soaked isinglass and boil half hour. Taste for seasoning. Use six sliced lemons, half pint of vinegar, one pint of sour wine and six whole beaten eggs, shell and yelk; beat this up before pouring in the jelly; then boil and skim as the scum rises. Boil slowly for twenty-five minutes, then pour into a flannel jelly bag; run through until clear as sirup. If not dark enough, use sugar coloring. TO DECORATE A TURKEY IN JELLY. After the turkey, fish and tongue is cold, take a tin mould large enough to hold what you want to make; cover the bottom a quarter inch thick with liquid jelly and set on ice to cool. Cut up some raw vegetables, such as carrots, red and white beets, in different designs, names or monograms, and lay them in the jelly in the bottom of the dish; pour over a little liquid jelly to make the design stick; pour over another quarter of an inch of jelly and cool. When cold, lay in your turkey, whole or in slices, and fill up the remaining space with jelly. These dishes can be made several days before using. Chicken, tongue, or any game is made the same way. SPRING CHICKEN, Asparagus, Cream Gravy. Two good sized chickens cut in two; boil the first wing joint, neck, giblet, with salt, pepper, and one lemon in water until soft and about one quart of stock is left, add one pint of hot water, lay in the chicken and cook until tender. Boil four bunches of asparagus in salt water; when tender, lay aside. When the chicken is done, taste for seasoning and make of the stock a cream sauce by adding half pint cream

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