Pullets a la Cockoo

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
main ingredients
for the legs
for the livers and gizzards
garnish
Instructions (14)
  1. Take three chickens and boil them just fit for eating, but not too much.
  2. When they are boiled enough, flea all the skin off, and take the white flesh off the bones.
  3. Pull the white flesh into pieces about as thick as a large quill and half as long as your finger.
  4. In a separate pan, combine a quarter or a pint of good cream and a piece of fresh butter about as big as an egg.
  5. Stir them together until the butter is all melted.
  6. Add the prepared chicken pieces and the gravy that came from them to the cream and butter mixture.
  7. Give the mixture two or three tosses around on the fire.
  8. Put the mixture into a dish and set it up high.
Note
  1. The leg makes a very pretty dish by itself, broiled very nicely with some pepper and salt.
  2. Broil the livers.
  3. Broil the gizzards, cut and slash them.
  4. Lay the broiled livers and slashed gizzards around the legs.
  5. Serve with good gravy-sauce in the dish.
  6. Garnish with lemon.
Original Text
Pullets a la Cockoo. TAKE three chickens, boil them just fit for eating, but not too much; when they are boiled enough, flea all the skin off, and take the white flesh off the bones, pull it into pieces about as thick as a large quill, and half as long as your finger. Have ready a quarter or a pint of good cream and a piece of fresh butter about as big as an egg, stir them together till the butter is all melted, and then put in your chickens with the gravy that came from them; give them two or three tosses round on the fire, put them into a dish, and set them up high. Note, The leg makes a very pretty dish by itself, broiled very nicely with some pepper and salt; the livers being broiled and the gizzards broiled, cut and slashed, and laid round the legs, with good gravy-sauce in the dish. Garnish with lemon.
Notes
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