TruMed Chicken

Ingredients

• one chicken
• fillets or white meat of two or more
• a half pound fat salt pork
• a large can of truffles
• salt
• white pepper
• a little nutmeg
• powdered thyme
• boil two hours in salted broth

Method

1. 1

   Bone the chicken and lay the fillets side by side.

2. 2

   Cut the pork into strips and score the chicken, inserting the pork.

3. 3

   Dredge with seasonings.

4. 4

   Sew the chicken back together, roll in a floured cloth, tie, and boil for two hours.

5. 5

   Press while cooling, then serve with aspic jelly or glaze.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 460. The excerpt below is the record exactly as published.

TruMed Chicken, — Bone one chicken, cut off the fillets or white meat of two or more and lay them all side by side on the table. Cut a half pound fat salt pork in thin strips, score gashes in thick parts of the chicken and lay in the strips, cut up a large can of trufSes and arrange the pieces evenly where they will show'the black spots in the white meat when chicken is sliced. Dredge well with salt and white pepper, a little nutmeg and powdered thyme. Then lay the chicken breasts in the thin places of the boned fowl, bring the two sides together and sew up the fowl into nearly its original shape. Roll in a floured cloth, tie and pin it, and boil two hours in salted broth

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