Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Puree of Chicken
From The complete cook book, 1900
Serves 8
Serves eight people.
A modern interpretation · AI-generated from the original record
Ingredients
- One large chicken
- a knuckle of veal
- one carrot
- one onion
- with two cloves stuck in it
- a teaspoonful of parsley
- two leeks
- salt to taste
- and white pepper to taste
- one pint of boiling cream
- one-third cup of butter
Method
Boil chicken, veal, carrot, onion, cloves, parsley, leeks, salt, and pepper.
Remove chicken and veal, simmer bones for two hours.
Chop chicken, return to broth, strain, and heat with cream and butter.
Serve with fried bread.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 7. The excerpt below is the record exactly as published.
salt to taste. When well boiled, say three-quarters of an hour, add one quart of hot milk, and just before taking off the fire put one- ha If teaspoonful of soda in the soup tureen and pour boiling soup over it and stir well. Sometimes meat and barley are added with less tomatoes. A small potato and chopped onion can also be added for a change. PUREE OF CHICKEN. One large chicken, a knuckle of veal, one carrot, one onion with two cloves stuck in it, a teaspoonful of pars- ley, two leeks, salt and white pepper to taste. Put all in a 22 ihe Complete Cook Book. soup pot to boil gently; skim well. When the chicken ia done remove it and the veal. Put back the skin and bones and simmer two hours. Chop the chicken fine and mash it well and return it to the simmering broth and stir well for ten minutes. Then rub it well through a sieve. Return the puree to a saucepan ; stir steadily and heat without boiling. Finish with one pint of boiling cream and one-third cup of butter
Cook this with the app: pantry check, scaling, and the assistant.