To stew PALATES and CHICKENS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

for stuffing

an anchovy
a little parsley ↝ Parsley, raw [Not included in a food category]
a little shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
the liver of the chickens ↝ Liver, chicken [Liver and organ meats]

for boiling

milk ↝ Milk, NFS [Milk, reduced fat]
water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

for sauce

a little white gravy ↝ White sauce or gravy [Dips, gravies, other sauces]
white wine ↝ Wine, white [Wine]
a good many oysters ↝ Oysters, raw [Shellfish]
shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a lump of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for gravy base

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

for finishing

a good piece of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
bacon ↝ Beef, bacon, cooked [Bacon]
white balls made of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
sweet-breads ↝ Bread, sweet potato [Yeast breads]

Instructions (18)

Prepare the stuffing: For every palate or chicken, take an anchovy, a little parsley and shallot, with the liver of the chickens. Shred all these together very fine, and salt to your taste.
Stuff the birds with the prepared mixture.
Turn the stuffed birds up short as if for boiling.
Tie the birds in cloths.
Boil the palates for at least an hour.
Boil the chickens for not more than fifteen or twenty minutes.
Boil the birds in milk and water with a little salt in it.
Prepare the sauce: Make a white gravy and add white wine.
Stew a good many oysters and shallots in the sauce.
Thicken the sauce by beating in a lump of butter.
Optional: If you prefer, leave out the wine and mix a little cream into the sauce instead.
Make the gravy base with veal.
When the chickens are boiled and the palates are stewed tender, toss them together in the gravy and oysters.
Send them hot to the table, arranging the chickens in the middle and the palates around them.
Serve with a few white balls made of veal.
Optional: Add sweet-breads.
Note: This method is also a good way to stew a turkey.
The water the palates were boiled in is excellent for making gravy. Add to it a good piece of veal, mutton, and bacon.

Original Text

To stew PALATES and CHICKENS.

TO every palate or chicken take an anchovy, a little parsley and shallot, with the liver of the chickens, shred all these together very fine, and salt to your taste, and stuff the birds with it, turn them up short as for boiling, tie them in cloths, boil the palates an hour at least, the chickens not above fifteen or twenty minutes, in milk and water, with a little salt in it; make the sauce with a little white gravy and white wine, and with it stew a good many oysters and shallots, beat it up thick with a lump of butter (you may, if you please, leave out the wine, and mix a little cream in the sauce instead of it). your gravy must be made of veal; when the chickens are boiled; and the palates are stewed tender, toss them up together in the gravy and oysters, send them hot to the table, the chickens in the middle, and the palates round them, with a few white balls made of veal; you may add sweet-breads.—This is a very good way to stew a turkey. The water the palates were boiled in will be extremely good to make gravy, adding to it a good piece of veal, mutton, and bacon.

Notes

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