Pulled Chicken (or Turkey)

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
Instructions (7)
  1. Boil a fowl till three parts done, and let it stand till cold.
  2. Take off the skin, cut the white meat into slips, and put them into a stewpan.
  3. Add a little cream, a very small quantity of grated lemon-peel and pounded mace, cayenne, salt, one eschallot chopped, a little lemon juice, and a spoonful of consumé.
  4. Thicken with a little flour and water.
  5. Simmer it over a fire ten minutes.
  6. During which time score the legs and rump, season them with pepper and salt, and broil them of a good colour.
  7. Serve them up over the pulled chicken.
Original Text
Pulled Chicken (or Turkey). Boil a fowl till three parts done, and let it stand till cold; then take off the skin, cut the white meat into slips, put them into a stewpan, add a little cream,[115] a very small quantity of grated lemon-peel and pounded mace, cayenne, salt, one eschallot chopped, a little lemon juice, and a spoonful of consumé; thicken with a little flour and water, simmer it over a fire ten minutes, during which time score the legs and rump, season them with pepper and salt, broil them of a good colour, and serve them up over the pulled chicken.
Notes
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