Pulled Turkey, Fowl, or Chicken (No. 534)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (17)

cold chicken, fowl, or turkey ↝ Chicken, ground, raw [Poultry Products]
the fillets from the breasts
the rest of the white meat and wings, side-bones, and merry-thought
a pint of broth ↝ Soup, broth [Soups, broth-based]
a large blade of mace pounded ↝ Spices, mace, ground [Spices and Herbs]
an eschalot minced fine
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a roll of the peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
some salt ↝ Salt, table, iodized [Spices and Herbs]
a few grains of Cayenne ↝ Spices, pepper, red or cayenne [Spices and Herbs]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the legs and rump ↝ Frog legs, raw [Finfish and Shellfish Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

Optional Improvement

Three table-spoonfuls of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yelks of as many eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (10)

Skin a cold chicken, fowl, or turkey.
Take off the fillets from the breasts.
Put the fillets, the rest of the white meat and wings, side-bones, and merry-thought into a stew-pan.
Add a pint of broth, a large blade of mace pounded, an eschalot minced fine, the juice of half a lemon, a roll of the peel, some salt, and a few grains of Cayenne.
Thicken it with flour and butter.
Let it simmer for two or three minutes, till the meat is warm.
In the mean time score the legs and rump.
Powder the legs and rump with pepper and salt.
Broil the legs and rump nicely brown.
Lay the broiled legs and rump on, or round your pulled chicken.

Original Text

Pulled Turkey, Fowl, or Chicken.—(No. 534.)

Skin a cold chicken, fowl, or turkey; take off the fillets from the breasts, and put them into a stew-pan with the rest[329] of the white meat and wings, side-bones, and merry-thought, with a pint of broth, a large blade of mace pounded, an eschalot minced fine, the juice of half a lemon, and a roll of the peel, some salt, and a few grains of Cayenne; thicken it with flour and butter, and let it simmer for two or three minutes, till the meat is warm. In the mean time score the legs and rump, powder them with pepper and salt, broil them nicely brown, and lay them on, or round your pulled chicken.

Obs.—Three table-spoonfuls of good cream, or the yelks of as many eggs, will be a great improvement to it.

Notes

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