To boil a Chicken

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for a rabbit variation
Instructions (13)
  1. Let your sauce-pan be very clean and nice.
  2. When the water boils put in your chicken, which must be very nicely picked and clean, and laid in cold water a quarter of an hour before it is boiled.
  3. Then take it up out of the water boiling and lay it in a pewter-dish.
  4. Save all the liquor that runs from it in the dish.
  5. Cut up your chicken all in joints in the dish.
  6. Bruise the liver very fine.
  7. Add a little boiled parsley chopped very fine, very little salt, and a very little grated nutmeg.
  8. Mix it all well together with two spoonfuls of the liquor in the bowl, and pour it into the dish with the rest of the liquor in the dish.
  9. If there is more liquor enough, take two or three spoonfuls of the liquor it was boiled in.
  10. Clap another dish over it, then set it over a chafing-dish of hot coals five or six minutes, and carry it to table hot with the cover on.
  11. If it is for a very weak person, take off the skin of the chicken before you set it on the chafing-dish.
  12. If you roast it, make nothing but the bread-sauce, and that is lighter than any sauce you can make for a weak stomach.
Rabbit variation
  1. Thus you may dress a rabbit, only bruise but a little piece of the liver.
Original Text
To boil a Chicken. LET your ſauce-pan be very clean and nice; when the water boils put in your chicken, which muſt be very nicely picked and clean, and laid in cold water a quarter of an hour before it is boiled, then take it up out of the water boiling and lay it in a pewter-diſh. Save all the liquor that runs from it in the diſh, cut up your chicken all in joints in the diſh, then bruiſe the liver very fine, add a little boiled parſley chopped very fine, very little ſalt, and a very little grated nutmeg; mix it all well together with two ſpoonfuls of the liquor in the bowl, and pour it into the diſh with the reſt of the liquor in the diſh. If there is more liquor enough, take two or three ſpoonfuls of the liquor it was boiled in, clap another diſh over it, then ſet it over a chafing-diſh of hot coals five or ſix minutes, and carry it to table hot with the cover on. This is better then butter and liquor for the ſtomach, though ſome chuſe it only with the liquor, and no parſley, nor liver, nor any thing elſe, and that is according to different palates. If it is for a very weak perſon, take off the ſkin of the chicken before you ſet it on the chafing-diſh. If you roaſt it, make nothing but the bread-ſauce, and that is lighter than any ſauce you can make for a weak ſtomach. Thus you may dreſs a rabbit, only bruiſe but a little piece of the liver.
Notes
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