Stewed Chicken and Rice

Ingredients

• a fat fowl
• a mixture of breadcrumbs
• onion
• the yolk of an egg
• slices of lemon
• salt pork
• an onion
• some parsley
• a clove
• sufficient white stock
• a cupful of hot cream
• the beaten yolk of an egg
• a pinch of cayenne pepper
• boiled rice

Method

1. 1

   Stuff the fowl with breadcrumbs, onion, and egg yolk.

2. 2

   Cover with lemon and salt pork, wrap in oiled paper, and place in a stewpan with onion, parsley, and clove.

3. 3

   Add stock to cover and cook for an hour.

4. 4

   Remove chicken, add cream, beaten egg yolk, and cayenne, mix, and pour over chicken.

5. 5

   Serve with boiled rice.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 81. The excerpt below is the record exactly as published.

Stewed Chicken and Rice. Stuff a fat fowl with a mixture of breadcrumbs, onion, and the yolk of an egg. Cover the breast with slices of lemon and salt pork, and wrap thoroughly in oiled paper. Place in a stew- pan with an onion, some parsley, and a clove, and add sufficient white stock to nearly cover the bird. Cover closely and cook for an hour. After removing the chicken add a cupful of hot cream, the beaten yolk of an egg, and a pinch of cayenne pep- per, mix thoroughly and pour it over the chicken, which should be served with boiled rice

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