White Barley Pottage, with a Chicken in the Middle

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

stock

an old hen ↝ Guinea hen, meat only, raw [Poultry Products]
a knuckle of veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
a scrag end of mutton
some spices ↝ Spices, paprika [Spices and Herbs]
sweet-herbs
onions ↝ Onions, raw [Vegetables and Vegetable Products]

pottage

your barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
your bread ↝ Bread, vegetable [Yeast breads]
some fine green herbs minced very small
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
sorrel ↝ Chard, raw [Other dark green vegetables]
some of the broth ↝ Soup, broth [Soups, broth-based]
the barley, strained and re-strained ↝ Barley, pearled, raw [Cereal Grains and Pasta]
chicken ↝ Chicken, ground, raw [Poultry Products]

garnish

boiled lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (7)

Make your stock with an old hen, a knuckle of veal, a scrag end of mutton, some spices, sweet-herbs and onions; boil all together till it be strong enough.
Have your barley ready boiled very tender and white, and strain some of it through a cullender.
Have your bread ready toasted in your dish, with some fine green herbs minced very small; spinach, sorrel.
Put into your dish some of the broth to your bread, herbs, and chicken.
Add the barley, strained and re-strained.
Stew all together in the dish a little while.
Garnish your dish with boiled lettuces, spinach, and lemon.

Original Text

To make White Barley Pottage, with a Chicken in the Middle.
Make your stock with an old hen, a knuckle of veal, a scrag end of mutton, some spices, sweet-herbs and onions; boil all together till it be strong enough; then have your barley ready boiled very tender and white, and strain some of it through a cullender; have your bread ready toasted in your dish, with some fine green herbs minced very small; spinach, sorrel; and put into your dish some of the broth to your bread, herbs, and chicken; the barley, strained and re-strained; stew all together in the dish a little while; garnish your dish with boiled lettuces, spinach, and lemon.

Notes

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