Scotch Chickens

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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First wash your Chickens, dry them in a clean Cloth, and singe them, then cut them into Quarters; put them into a Stew-pan or Sauce-pan, and just cover them with Water, put in a Blade or two of Mace, and a little Bundle of Parsley; cover them close, and let them stew Half an Hour, then chop Half a Handful of clean wash’d Parsley and throw in, and have ready Six Eggs, Whites and all, beat fine; let your Liquor boil up, and pour the Egg all over them as it boils, then send all together hot in a deep Dish, but take out the Bundle of Parsley first. You must be sure to skim them well before you put in your Mace, and the Broth will be fine and clear.

Note, This is also a very pretty Dish for sick People, but the Scotch Gentlemen are very fond of it.