Fowl—Stoved. No. 3. Sometimes called “Monday” Chickens.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

2 chickens ↝ Chicken, ground, raw [Poultry Products]
a raw onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 pt. strong beef gravy, taken from under the dripping from which all the fat has been cleared ↝ Gravy, beef [Dips, gravies, other sauces]
a little boiling water ↝ Water, tap [Tap water]
2 or 3 sliced and peeled onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

For serving

Clear all grease from the gravy and strain over the fowls when you dish them. ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (11)

Draw the chickens and put into each a raw onion and a little pepper and salt.
If using small Scotch chickens, Mrs. Cook says only 20 minutes or 1/2 hour are needed.
Melt 2 ozs. butter in a saucepan, but do not let it brown.
Add the chickens, laying them on their breast for a short time (i.e., 1/2 hour).
Put on the lid, and put it on the fire or stove, that the birds may cook.
In 1/2 hour turn them over on to their backs.
In 1/2 hour, that is 5 minutes before they are wanted, mix in a ladle 1/2 pt. strong beef gravy (taken from under the dripping from which all the fat has been cleared) with, if necessary, a little boiling water—about 1/2 pt. liquor altogether, and put it in the pan.
Add also 2 or 3 sliced and peeled onions.
Dredge a little flour over the chickens, and again cover close till cooked.
They will be ready almost immediately to serve up.
Clear all grease from the gravy and strain over the fowls when you dish them.

Original Text

Fowl—Stoved. No. 3. Sometimes called “Monday” Chickens. (Mrs. Cook, of Hackney.)
If for late 7.30 dinner, take 2 chickens and prepare them about noon, thus: Draw them and put into each a raw onion and a little pepper and salt, 1½ hours before they are wanted (Mrs. Cook says only 20 minutes or ½ hour are needed for small Scotch chickens), take 2 ozs. butter and melt it in a saucepan, but do not let it brown. Then add the chickens, laying them on their breast for a short time (i.e., ½ hour); put on the lid, and put it on the fire or stove, that the birds may cook. In ½ hour turn them over on to their backs. In ½ hour, that is 5 minutes before they are wanted, mix in a ladle ½ pt. strong beef gravy, taken from under the dripping from which all the fat has been cleared, with, if necessary, a little boiling water—about ½ pt. liquor altogether, and put it in the pan, adding also 2 or 3 sliced and peeled onions. Dredge a little flour over the chickens, and again cover close till cooked. They will be ready almost immediately to serve up. Clear all grease from the gravy and strain over the fowls when you dish them.
This dish sounds easy to prepare, but requires very nice cooking to make the bird tender and juicy. If underdone, they are not nice, and if much done are dry and taste hard and burnt.
Grouse are excellent stoved in this way.

Notes

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