Boiled Chickens with Cream Sauce

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For boiling the chickens
For the sauce
For garnish
Note for garnish
Instructions (8)
  1. Boil two chickens very white in a pot by themselves, and a piece of ham, or good thick bacon.
  2. Boil two bunches of celery tender, then cut them about two inches long, all the white parts.
  3. Put the cut celery into a sauce-pan with half a pint of cream, a piece of butter rolled in flour, and some pepper and salt.
  4. Let the sauce mixture on the fire, and shake it often.
  5. When the sauce is thick and fine, lay your chickens in the dish.
  6. Pour the sauce in the dish, so that the celery may lay between the fowls.
  7. Garnish the dish all round with slices of ham or bacon.
Note
  1. If you have cold ham in the house, that cut into slices and broiled does full as well, or better, to lay round the dish.
Original Text
BOIL two chickens very white in a pot by themselves, and a piece of ham, or good thick bacon; boil two bunches of celery tender, then cut them about two inches long, all the white parts put into a sauce-pan with half a pint of cream, a piece of butter rolled in flour, and some pepper and salt; let it on the fire, and shake it often: when it is thick and fine, lay your chickens in the dish and pour the sauce in the dish, that the celery may lay be- tween the fowls, and garnish the dish all round with slices of ham or bacon. Note, If you have cold ham in the house, that cut into slices and broiled does full as well, or better, to lay round the dish.
Notes
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