Chicken Surprize

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


If a small Dish one large Fowl will do, roast it, and take the Lean from the Bone, cut it in thin Slices, about an Inch long, toss it up with six or seven Spoonfuls of Cream, and a Piece of Butter roll’d in Flour, as big as a Walnut; boil it up, and set it to cool; then cut six or seven thin Slices of Bacon round, place them in a Petty-pan, and put some Force-Meat on each Side, work them up into the Form of a French Roll, with raw Egg m your Hand, leaving a hollow Place in the Middle; put in your Fowl, and cover them with some of the same Force-Meat, rubbing them smooth with your Hand with a raw Egg; make them of the Height and Bigness of a French Roll, and throw a little fine grated Bread over them; bake them three Quarters of an Hour in a gentle Oven, or under a baking Cover, till they come to a fine Brown, and place them on your Mazarine that they may not touch one another, but place them so that they may not tall flat in the baking; or you may form them on your Table with a broad Kitchen Knife, and place them on the Thing you intend to bake them on: You may put the Leg of a Chicken into one of the Loaves you intend for the Middle: Let your Sauce be Gravy thickened with Butter and a little Juice of Lemon. This is a pretty Side Dish for a first Course, Summer or Winter, if you can get them.