Chickens

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

a cold chicken
the long bones, onion, spice, &c.
the long bones, onion, spice, &c.
the long bones, onion, spice, &c.
Flour
white pepper
salt
nutmeg
grated lemon
an egg
a little cream
a little lemon juice
some crumbs of bread

Instructions (11)

Cut a cold chicken into pieces.
If you have no gravy, make a little with the long bones, onion, spice, &c.
Flour the chicken.
Put the chicken into the gravy with white pepper, salt, nutmeg, and grated lemon.
When it boils, stir in an egg.
Mix with it a little cream.
As soon as it is thoroughly hot, squeeze in a little lemon juice.
Put the whole into a dish.
Strew over it some crumbs of bread.
Brown the crumbs with a salamander.
Serve it up hot to table.

Original Text

Chickens.
CUT a cold chicken into pieces, and if you have no gravy, make a little with the long bones, onion, ſpice, &c. Flour the chicken, and put it into the gravy, with white pepper, ſalt, nutmeg, and grated lemon. When it boils, ſtir in an egg, and mix with it a little cream. As ſoon as it is thoroughly hot, ſqueeze in a little lemon juice, then put the whole into a diſh; ſtrew over it ſome crumbs of bread, brown them with a ſalamander, and then ſerve it up hot to table.

Notes

—