To pull a Chicken for the Sick

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take as much cold Chicken as you think proper, take off the Skin, pull the Meat into little Bits as thick as a Quil; then take the Bones, boil them with a little Salt till they are good, strain it, and take a Spoonful of the Liquor, a Spoonful of Milk, a little Bit of Butter, as big as a large Nutmeg rolled in Flour, a little chopped Parsley, as much as will lye on a Sixpence, a little Salt if wanted. This will be enough for half a small Chicken; put all together into the Sauce-pan, and keep shaking it, till it is thick, then pour it into a hot Plate.