Chickens a la Braise

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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You must take a Couple of fine Chickens, lard them, and season them with Pepper, Salt, and Mace; then lay a Layer of Veal in the Bottom of a deep Stew-pan, with a Slice or two of Bacon, an Onion cut to Pieces, a Piece of Carrot and a Layer of Beef; then lay in the Chickens with the Breast downward, and a Bundle of Sweet Herbs: After that lay a Layer of Beef, and put in a Quart of Broth or Water, cover it close, let it stew very softly for an Hour after it begins to simmer: In the mean Time, get ready a Ragoo thus: Take a good Veal Sweetbread, or two, cut them small, set them on the Fire, with a very little Broth or Water, a few Cocks Combs, Truffles and Morels, cut small, with an Ox Palate, if you have it, stew them all together till they are enough, and when your Chickens are done, take them up, and keep them hot; then strain the Liquor they were stew’d in, skim the Fat off and pour into your Ragoo; add a Glass of Red Wine, a Spoonful of Catchup, and a few Mushrooms, then boil all together with a few Artichoke Bottoms cut in four, and Asparagus Tops. If your Sauce is not thick enough, take a little Piece of Butter rolled in Flour, and when enough lay your Chickens in the Dish, and pour your Ragoo over them. Garnish with Lemon.

Or you may make your Sauce thus: Take the Gravy the Fowls were stew’d in, strain it, skim off the Fat, have ready Half a Pint of Oysters, with the Liquor strained, put them to your Gravy with a Glass of White Wine, a good Piece of Butter rolled in Flour, then boil them all together, and pour over your Fowls. Garnish with Lemon.