Walled Chicken

Ingredients

• one large fowl
• two rather small ones
• eight potatoes of medium size
• two eggs
• four tablespoonfuls of butter
• half a cupful of hot milk
• three cupfuls of chicken stock
• one tablespoonful of chopped onion
• one sprig of parsley
• one slice of carrot
• a bay leaf
• two generous tablespoonfuls of flour
• salt and pepper to suit the taste

Method

1. 1

   Boil the fowl, skim, and simmer until tender.

2. 2

   Cool and remove skin and bones.

3. 3

   Cut into pieces.

4. 4

   Boil potatoes, then mash with milk, butter, and salt.

5. 5

   Layer chicken and rice in a baking dish, pour over chicken stock, and bake for half an hour.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 177. The excerpt below is the record exactly as published.

Walled Chicken. This dish is made of one large fowl or two rather small ones, eight potatoes of medium size, two eggs, four table-spoonfuls of butter, half a cupful of hot milk, three 338 MISS PARLOA'S KITCHEN COMPANION. cupf uls of chicken stock, — the water in which the fowl was boiled, — one table-spoonful of chopped onion, one sprig of parsley, one slice of carrot, a bay leaf, two gen- erous table-spoonfuls of flour, and salt and pepper to suit the taste

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