The fat of young ducks and geese is transparent and
light- coloured. Break off the lower part of the beak; if
it breaks easily the bird is young.
Pigeons when old have flllets of a dark violet colour, but
when it is of a light red they are young birds.
Beware of floured poultry, as well as of broken breasts.
602. STEWED CHICKEN WITH RISOTTO.
Select a nice plump tender chicken, draw and singe
it over the flame of a gas-burner, cut it up in small
joints in the following manner : — Lay the chicken on the
table with the head towards you, and with a sharp knife
in the right hand cut off the neck, then the wings or
pinions at the second joint, then the legs at the knotty
bend of the first joint; then make an incision from the
point of the breast-bone to the wing-joint on both sides ;
turn the chicken round and make two other incisions to
separate the thighs from the body; take off both wings
and thighs, by laying the chicken on its side; separate
the breast from the back and cut across in two. Put
300 PRACTICAL HOUSEHOLD COOKERY.
these pieces in a saut^pan with two ounces of butter
and fry them to a nice brown ; moisten with a pint and
a half of good broth and a gill of Marsala; season with
salt, pepper, and a pinch of grated nutmeg ; simmer with
the lid on till the pieces of chicken are done, which will
take about half an hour. Meanwhile prepare a thick
risotto (see Risotto). When the chicken is ready, remove
the pieces on to a dish and keep them hot ; add the gravy
to the risotto ; stir, and dish it up when cooked ; arrange
the pieces of chicken nicely on the top; place the two
pieces of the back in the middle of the dish ; lay across,
one over the other, the two legs, the two pieces of neck,
and the pinions ; fill up the other two openings or squares
thus formed with the thighs and wings, and cover the lot
with the two pieces of breast, and server
603. STEWED CHICKEN A LA MARENGO.
Cut a tender chicken in small joints as in the foregoing.
Melt in a saut6-pan an ounce of butter with a gill of salad-
oil ; add a bruised clove of garlic, a bay-leaf, two sprigs of
thyme, salt and pepper to taste✪ Stewed Chicken with Risotto ; fry the pieces of chicken
with these, for about twenty-five minutes on a brisk fire
until the pieces are done, when they must be removed from
the saut^-pan, placed on a dish, and kept hot ; throw away
the aromatic herbs, and pour half a pint of Tomato sauce
into the saut^-pan, with the half of that quantity of good
broth or gravy and a dozen sliced champignons ; stir this
and let it boil for five minutes over a brisk fire, then draw
the pan away, add the juice of half a lemon, stir the con-
tents well together, dish up the pieces of chicken in the
same way as in No. 602, garnish the dish with the chain>
pignons and croiitons fried in butter, and as many eggs
fried in oil as there are persons, and serve.
PRACTICAL HOUSEHOLD COOKERY. 301
604. STEWED CHICKEN WITH MUSHROOMS.
Cut up the chicken as for stewed chicken with risotto.
Melt in a saut6-pan an ounce and a half of butter, put
the pieces of chicken in the pan, taking care not to lay
one over the other ; sprinkle salt and pepper to taste✪ Stewed Chicken with Mushrooms, and
fry for about twenty-five minutes on rather a brisk fire,
turning the pieces of meat over when wanted. Mean-
while prepare a brown garnish of mushrooms (No. 301).
When the chicken is done, dress the pieces on a dish,
garnish with the mushrooms, pour the sauce over, and
serve with a few crotitons.
605. STEWED CHICKEN, HOUSEWIFE STYLE. ✪ Stewed Chicken, Housewife Style
Page 130 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The fat of young ducks and geese is transparent and light- coloured. Break off the lower part of the beak; if it breaks easily the bird is young.
Pigeons when old have fillets of a dark violet colour, but when it is of a light red they are young birds.
Beware of floured poultry, as well as of broken breasts.
602. STEWED CHICKEN WITH RISOTTO.
Select a nice plump tender chicken, draw and singe it over the flame of a gas-burner, cut it up in small joints in the following manner : — Lay the chicken on the table with the head towards you, and with a sharp knife in the right hand cut off the neck, then the wings or pinions at the second joint, then the legs at the knotty bend of the first joint; then make an incision from the point of the breast-bone to the wing-joint on both sides ; turn the chicken round and make two other incisions to separate the thighs from the body; take off both wings and thighs, by laying the chicken on its side; separate the breast from the back and cut across in two. Put
these pieces in a sauté pan with two ounces of butter and fry them to a nice brown ; moisten with a pint and a half of good broth and a gill of Marsala; season with salt, pepper, and a pinch of grated nutmeg ; simmer with the lid on till the pieces of chicken are done, which will take about half an hour. Meanwhile prepare a thick risotto (see Risotto). When the chicken is ready, remove the pieces on to a dish and keep them hot ; add the gravy to the risotto ; stir, and dish it up when cooked ; arrange the pieces of chicken nicely on the top; place the two pieces of the back in the middle of the dish ; lay across, one over the other, the two legs, the two pieces of neck, and the pinions ; fill up the other two openings or squares thus formed with the thighs and wings, and cover the lot with the two pieces of breast, and serve
603. STEWED CHICKEN A LA MARENGO.
Cut a tender chicken in small joints as in the foregoing. Melt in a sauté-pan an ounce of butter with a gill of saladoil ; add a bruised clove of garlic, a bay-leaf, two sprigs of thyme, salt and pepper to taste ; fry the pieces of chicken with these, for about twenty-five minutes on a brisk fire until the pieces are done, when they must be removed from the sauté-pan, placed on a dish, and kept hot ; throw away the aromatic herbs, and pour half a pint of Tomato sauce into the sauté-pan, with the half of that quantity of good broth or gravy and a dozen sliced champignons ; stir this and let it boil for five minutes over a brisk fire, then draw the pan away, add the juice of half a lemon, stir the contents well together, dish up the pieces of chicken in the same way as in No. 602, garnish the dish with the champignons and croutons fried in butter, and as many eggs fried in oil as there are persons, and serve.
604. STEWED CHICKEN WITH MUSHROOMS.
Cut up the chicken as for stewed chicken with risotto. Melt in a sauté-pan an ounce and a half of butter, put the pieces of chicken in the pan, taking care not to lay one over the other ; sprinkle salt and pepper to taste, and fry for about twenty-five minutes on rather a brisk fire, turning the pieces of meat over when wanted. Meanwhile prepare a brown garnish of mushrooms (No. 301). When the chicken is done, dress the pieces on a dish, garnish with the mushrooms, pour the sauce over, and serve with a few croutons.
605. STEWED CHICKEN, HOUSEWIFE STYLE.
Records on this page
Stewed Chicken with RisottoStewed Chicken a la MarengoStewed Chicken with MushroomsStewed Chicken, Housewife Style