To stew Chickens

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take two Chickens, cut them into Quarters, wash them clean, and then put them into a Sauce-pan; put to them a Quarter of a Pint of Water, Half a Pint of Red Wine, some Mace, Pepper, a Bundle of Sweet Herbs, an Onion, and a few Raipings; cover them close, let them stew Half an Hour, then take a Piece of Butter about as big as an Egg rolled in Flour, put it in, and cover it close for five or six Minutes, shake the Sauce-pan about, and then take out the Sweet Herbs and Onion. You may rake the Yolks of two Eggs, beat and mix’d with them; if you don’t like it; leave them out. Garnish with Lemon.