Hen and 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 (12)
For the stew
For the mutton
Garnish
Instructions (11)
  1. Half roast a shoulder of mutton.
  2. Take the shoulder up and cut off the blade at the first joint, and both the flaps, to make the blade round.
  3. Score the blade round in diamonds.
  4. Throw a little pepper and salt over the blade.
  5. Set the blade in a tin oven to broil.
  6. Cut the flaps and meat off the shank in thin slices.
  7. Put the gravy that came out of the mutton into a stew-pan.
  8. Add to the stew-pan: a little good gravy, two spoonsful of walnut catchup, one of browning, a little cayenne pepper, and one or two shallots.
  9. When your meat is tender, thicken the stew with flour and butter.
  10. Put the stew into the dish and lay the blade on the top.
  11. Garnish with green pickles.
Original Text
A Shoulder of Mutton called Hen and Chickens. HALF roast a shoulder, then take it up, and cut off the blade at the first joint, and both the flaps, to make the blade round; score the blade round in diamonds, throw a little pepper and salt over it, and set it in a tin oven to broil. Cut the flaps and meat off the shank, in thin slices, and put the gravy that came out of the mutton into a stew-pan, with a little good gravy, two spoonsful of wal-nut catchup, one of browning, a little chyan pepper, and one or two shalots. When your meat is tender, thicken it with flour and butter, put it into the dish with the gravy, and lay the blade on the top. Garnish with green pickles.
Notes
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