Chicken Puree

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      3 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


For the stock

  • 1 boiling fowl or carcase, giblets, skin and legs of a fowl
  • ¼ lb. lean bacon
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Prepare the fowl, chop the bacon, peel and slice the vegetables; put into a large pan with the water, salt, herbs, spice, lemon juice and rind. Cook until the flesh of the chicken is absolutely white; the addition of lemon juice makes the flesh tender more quickly. Cool the stock and skim off all fat. Mince 4 oz.