Chicken and Ham, ragout of

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

sauce

some soup ↝ Soup, mulligatawany [Soups, broth-based]
veal jelly ↝ Bockwurst, pork, veal, raw [Sausages and Luncheon Meats]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a table-spoonful of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

for stewing ham

brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

for heating chicken

a little thin broth

main components

a chicken ↝ Chicken, ground, raw [Poultry Products]
six or eight slices of ham ↝ Ham [Cold cuts and cured meats]

Instructions (12)

Clear a chicken which has been dressed of all the sauce that may be about it.
If it has been roasted, pare off the brown skin.
Take some soup, veal jelly, and cream, and a table-spoonful of mushrooms.
If pickled mushrooms, wash them in several waters to take out the vinegar.
Put the mushrooms in the jelly, and keep this sauce to heat up.
Cut up the chicken: the wings and breast in slices, the merrythought also, and divide the legs.
Heat the fowl up separately from the sauce in a little thin broth.
Prepare six or eight slices of ham stewed apart in brown gravy.
Dip each piece of the fowl in the white sauce.
Lay the dipped fowl pieces in the middle of the dish with a piece of the ham alternately one beside another, taking care that as little of the white sauce as possible goes on the ham, to preserve its colour.
Lay the legs one on each side of the meat in the middle.
Pour the sauce in the middle, taking care not to pour it over the ham.

Original Text

Chicken and Ham, ragout of.

Clear a chicken which has been dressed of all the sauce that may be about it. If it has been roasted, pare off the brown skin, take some soup, veal jelly, and cream, and a table-spoonful of mushrooms; if pickled, wash them in several waters to take out the vinegar: put them in the jelly, and keep this sauce[164] to heat up. Cut up the chicken, the wings and breast in slices, the merrythought also, and divide the legs. Heat the fowl up separately from the sauce in a little thin broth: prepare six or eight slices of ham stewed apart in brown gravy; dip each piece of the fowl in the white sauce, and lay them in the middle of the dish with a piece of the ham alternately one beside another, taking care that as little of the white sauce as possible goes on the ham, to preserve its colour. Lay the legs one on each side of the meat in the middle; and pour the sauce in the middle, taking care not to pour it over the ham.

Notes

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