Chickens Chiringrate

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Cut off their Feet, break the Breast Bone flat with a Rolling-pin, but take Care you don’t break the Skin; flour them, fry them of a fine Brown in Butter, then drain all the Fat out of the Pan, but leave the Chickens in; lay a Pound of Gravy Beef cut very thin over your Chickens, and a Piece of Veal cut very thin, a little Mace, two or three Cloves, some whole Pepper, an Onion, a little Bundle of Sweet Herbs, and a Piece of Carrot, and then pour in a Quart of boiling Water; cover it close, let it stew for a Quarter of an Hour, then take out the Chickens and keep them hot; let the Gravy boil till it is quite rich and good, then strain it off and put it into your Pan again with two Spoonfuls of Red Wine, and a few Mushrooms; put in your Chickens to heat, then take them up, lay them into your Dish, and pour your Sauce over them. Garnish with Lemon, and a few Slices of cold Ham warm’d in the Gravy.

Note, You may fill your Chickens with Force-Meat and lard them with Bacon, and add Truffles, Morels, and Sweetbreads cut small, but then it will be a very high Dish.