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Stewed Chicken
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 80. The excerpt below is the record exactly as published.
Stewed Chicken. Stuff a chicken with a mixture of breadcrumbs, a finely minced onion, some grated lemon peel, parsley, thyme, well incorporated with a whipped egg and a little butter. Place a piece of fat over the breast of the bird and put it into a stew- pan with one ounce of butter. Leave it uncovered for five minutes, then cover and cook thoroughly for an hour and a half. Now add half a cupful of cream
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