464. Chicken plain boiled

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (17)

For boiling chicken

two quarts of water ↝ Water, tap [Tap water]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a few vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
half a lemon ↝ Lemon, raw [Citrus fruits]

For sauce

parsley and butter ↝ Parsley, raw [Not included in a food category]
celery sauce ↝ Celery, raw [Vegetables and Vegetable Products]
any of the above ↝ Sauce, NFS [Dips, gravies, other sauces]

For hash

remains of any of the above, or of turkey, capon, guinea-fowl, or other poultry
half a tablespoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
one of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a one of chopped onions ↝ Onions, raw [Vegetables and Vegetable Products]
ditto of parsley ↝ Parsley, raw [Not included in a food category]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
half a pint of water ↝ Water, tap [Tap water]
a few drops of coloring ↝ Beverages, yellow green colored citrus soft drink with caffeine [Beverages]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (10)

Boiling Chicken

Put two quarts of water into a stewpan, on the fire, or two ounces of butter, and a tablespoonful of salt and a few vegetables.
When boiling, rub the breast of the chicken with half a lemon, and put it in to simmer from a quarter of an hour to twenty minutes.
If a large fowl, increase the quantity of water, and boil longer.
Sauce over with parsley and butter, or celery sauce, or any of the above.
Use the broth.

Hash from remains

Cut the remains of any of the above, or of turkey, capon, guinea-fowl, or other poultry, into neat pieces.
Put them into a stewpan.
Add half a tablespoonful of salt, one of flour, half a one of chopped onions, ditto of parsley, a bay-leaf, half a pint of water, a few drops of coloring.
Set to simmer for twenty minutes, and serve.
The addition of a few mushrooms is excellent.

Original Text · last edited 5 days ago

464. Chicken plain boiled.—Put two quarts of water into a stewpan, on the fire, or two ounces of butter, and a tablespoonful of salt and a few vegetables; when boiling, rub the breast of the chicken with half a lemon, and put it in to simmer from a quarter of an hour to twenty minutes; if a large fowl, increase the quantity of water, and boil longer; sauce over with parsley and butter, or celery sauce, or any of the above: use the broth.

The remains of any of the above, or of turkey, capon, guinea-fowl, or other poultry, may be dressed as hash, by cutting them into neat pieces; put them into a stewpan, put to it half a tablespoonful of salt, one of flour, half a one of chopped onions, ditto of parsley, a bay-leaf, half a pint of water, a few drops of coloring; set to simmer for twenty minutes, and serve; the addition of a few mushrooms is excellent.

Notes

Split from recipe 7ce78a55-4d74-4baf-ab98-cab395f63472