Friar’s Chicken

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 11 days ago
Not a recipe: No

Ingredients (13)

For stewing

a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a neck of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a large fowl ↝ Guinea hen, meat only, raw [Poultry Products]
two pounds of giblets ↝ Turkey, whole, giblets, raw [Poultry Products]
two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two bunches of turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
one bunch of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a bunch of thyme ↝ Thyme, fresh [Spices and Herbs]
another of sage ↝ Spices, sage, ground [Spices and Herbs]

For thickening and finishing

a pound of grated veal, or, what is better, of grated chicken ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a pound of grated veal, or, what is better, of grated chicken ↝ Chicken, ground, raw [Poultry Products]
a large bunch of parsley, chopped very fine and mingled with it ↝ Parsley, raw [Not included in a food category]
four raw eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

Stew a knuckle of veal, a neck of mutton, a large fowl, two pounds of giblets, two large onions, two bunches of turnips, one bunch of carrots, a bunch of thyme, and another of sage, eight hours over a very slow stove, till every particle of juice is extracted from the meat and vegetables.
Take it off the stove, pass it through a hair tamis.
Have ready a pound of grated veal, or, what is better, of grated chicken, with a large bunch of parsley, chopped very fine and mingled with it.
Put this into the broth.
Set it on the stove again, and while there break four raw eggs into it.
Stir the whole for about a quarter of an hour and serve up hot.

Original Text

Friar’s Chicken.

Stew a knuckle of veal, a neck of mutton, a large fowl, two pounds of giblets, two large onions, two bunches of turnips, one bunch of carrots, a bunch of thyme, and another of sage, eight hours over a very slow stove, till every particle of juice is extracted from the meat and vegetables. Take it off the stove, pass it through a hair tamis; have ready a pound of grated veal, or, what is better, of grated chicken, with a large bunch of parsley, chopped very fine and mingled with it. Put this into the broth; set it on the stove again, and while there break four raw eggs into it. Stir the whole for about a quarter of an hour and serve up hot.

Notes

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