To Stew Chickens (Pennsylvania Housewife p86) Recipe (See Bibliography)
Original Recipe
TAKE two Chickens, cut them into Quarters, wash them clean, and then put them into a Sauce-pan; put to them a Quarter of a Pint of Water, Half a Pint of Red Wine, some Mace, Pepper, a Bundle of Sweet Herbs, an Onion, and a few Raspings; cover them close, let them stew Half an Hour, then take a Piece of Butter about as big as an Egg rolled in Flour, put it in, and cover it close for five or six Minutes, shake the Sauce-pan about, and then take out the Sweet Herbs and Onion. You may take the Yolks of two Eggs, beat and mix'd with them; if you don't like it; leave them out. Garnish with lemon. Hannah Glasse, 1747, p. 40; 1796, p. 105. Beginner Recipe.
Ingredients
1 cup of red wine
1/4 cup (1/2 stick) of butter
1/2 teaspoon of blade mace
1/2 teaspoon whole peppercorns
sweet herbs: choose from fresh rosemary, thyme, parsley, marjoram, savory
1 onion
2 frying chickens OR "poussins"
1 to 2 tablespoons unbleached flour
1/3 cup of stale bread crumbs
2 eggs (optional)
Equipment
2-gallon brass kettle with lid
wooden spoon
string
serving platter
knife
measuring spoons
Procedure
Cut the chickens into pieces on cutting board if not already quartered.
Tie herbs you have selected into bundle with string; peel and halve the onion.
Put the chicken into the kettle with water, wine, herbs, spices, and onion.
Add bread crumbs, cover kettle, and simmer for an hour.
Roll butter in flour; add to kettle and cover again.
When you add butter, if you want to use egg yolks, separate eggs, discard whites or use in another dish, and add yolks with butter.
Continue to simmer for 5 to 6 minutes more, shaking the pan to prevent sticking.
Remove the herbs, spices, and onion.
Place chicken on serving platter and garnish with lemon slices.
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