This nineteenth-century Norfolk recipe was originally a way of cooking an old hen so that she would be tender, and also so that she would provide a good meal for a farmer’s large family.
Boil the chicken with the carrots, onions, mace, ginger, herbs and seasoning in just enough water to cover for 2 hours. Lift out the bird and put it in a roasting tin; spread it with
While the chicken is cooking, boil the potatoes and mash them with
Make a roux with the remaining butter and the flour and stir in
Keep the sauce hot while you hard boil and shell the eggs and arrange the potato in a border on a large flat dish (this is the nest). Put the eggs in the middle and pour half the sauce over them. Sit the browned hen on her eggs and bring to table. Serve the rest of the sauce separately.
©1980 The Estate of Elizabeth Ayrton