Stewed Chicken in Milk
From Cookery for every household, 1914
Serves 1
Small rolls of bacon may be served with the chicken.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 859. The excerpt below is the record exactly as published.
1 gill new milk. A small blade of mace. Stewed in Milk 1 tea-sp. flour. A small piece of butter. Seasoning. Cut the chicken into small neat pieces, removing the skin. Put these into a jar with the milk, mace, pepper, and salt. Put a lid on the jar, or tie a piece of white greased paper over it, and place it in a saucepan with enough hot water to reach half- way up the sides. Put the lid on the pan, and simmer gently from 1 to 2 hours, or until the chicken feels quite tender. If the water boils down, more must be added. When sufficiently cooked, lift out the pieces of chicken on to a plate, and keep them hot. Pour the milk into a saucepan, and remove the mace from it. Break the flour with a little cold milk in a basin, and add it to the milk in the pan. Stir over the fire until it boils and thickens, and add more seasoning if necessary. Stir in the butter or one table-spoonful cream at the last. Pour this sauce over the pieces of chicken, to coat them nicely. Small rolls of bacon may be served round the dish. Time to cook, 1 to 2 hours. Probable cost, Is. to 1$. 3 d. 2543. Steamed Fillets of Chicken Cut the fillets from the breast of a chicken
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