Chickens chiringrate

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 (16)
Instructions (14)
  1. Flatten the breast-bones of your chickens with a rolling pin, being careful not to break the skin.
  2. Strew some flour over them.
  3. Fry them in butter until a fine light brown.
  4. Drain all the fat out of the pan, but leave the chickens in.
  5. Lay a pound of gravy-beef, with the same quantity of veal cut into thin slices, over your chickens.
  6. Add a little mace, two or three cloves, some whole pepper, an onion, a small bunch of sweet-herbs, and a piece of carrot.
  7. Pour in a quart of boiling water, cover it close, and let it stew for a quarter of an hour.
  8. Take out the chickens and keep them hot.
  9. Let the gravy boil until it is quite rich and good.
  10. Strain the gravy off and put it into your pan again.
  11. Add two spoonfuls of red wine and a few mushrooms.
  12. Put in your chickens to heat.
  13. Take them up, lay them in your dish, and pour your sauce over them.
  14. Garnish with lemon and a few slices of cold ham broiled.
Original Text
Chickens chiringrate. FLATTEN the breast-bones of your chickens with a rolling pin, but be careful you do not break the skin. Strew some flour over them, then fry them in butter of a fine light brown, and drain all the fat out of the pan, but leave the chickens in. Lay a pound of gravy-beef, with the same quantity of veal cut into thin slices, over your chickens, together with a little mace, two or three cloves, some whole pepper, an onion, a small bunch of sweet- herbs, and a piece of carrot. Then pour in a quart of boil- ing water, cover it close, and let it stew a quarter of an hour. Then take out the chickens, and keep them hot: let the gravy boil till it is quite rich and good; then strain it off, and put it into your pan again, with two spoonfuls of red wine, and a few mushrooms. Put in your chickens to heat, then take them up, lay them in your dish, and pour your sauce over them. Garnish with lemon, and a few slices of cold ham broiled.
Notes
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