FOWL SAUTE WITH PEAS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 40 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Cut the fowl into nice pieces
  2. put the butter into a stew-pan
  3. sautez or fry the fowl a nice brown colour, previously sprinkling it with pepper, salt, and pounded mace
  4. Dredge in the flour, shake the ingredients well round
  5. add the stock and peas, and stew till the latter are tender, which will be in about 20 minutes
  6. put in the pounded sugar
  7. serve, placing the chicken round, and the peas in the middle of the dish
  8. When liked, mushrooms may be substituted for the peas
Original Text
FOWL SAUTE WITH PEAS (an Entree). 960. INGREDIENTS.—The remains of cold roast fowl, 2 oz. of butter, pepper, salt, and pounded mace to taste, 1 dessertspoonful of flour, 1/2 pint of weak stock, 1 pint of green peas, 1 teaspoonful of pounded sugar. Mode.—Cut the fowl into nice pieces; put the butter into a stew-pan; sautez or fry the fowl a nice brown colour, previously sprinkling it with pepper, salt, and pounded mace. Dredge in the flour, shake the ingredients well round, then add the stock and peas, and stew till the latter are tender, which will be in about 20 minutes; put in the pounded sugar, and serve, placing the chicken round, and the peas in the middle of the dish. When liked, mushrooms may be substituted for the peas. Time.—Altogether 40 minutes. Average cost, exclusive of the fowl, 7d. Seasonable from June to August.
Notes
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