Stewed Chickens with Peas

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 (3)
Instructions (4)
  1. Cut the chickens into pieces, blanch and drain them dry.
  2. Put them into a stewpan with a little veal stock.
  3. Stew them till tender and the liquor almost reduced.
  4. When they are to be served up, put them on a dish, and the peas sauce over.
Original Text
Another way to stew Chickens with Peas. Cut the chickens into pieces, blanch and drain them dry, and put them into a stewpan with a little veal stock; then stew them till tender and the liquor almost reduced. When they are to be served up, put them on a dish, and the peas sauce over.
Notes
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