A very good dinner-party dish complete with all its vegetables, this pottage comes from an anonymous cookery book which dates from the seventeenth and eighteenth centuries. The recipe, intended for a feast day, would serve about 40 people. It calls for a whole leg of beef, a large piece of veal,
Translated into reasonable quantities and replacing the palates and cockscombs with kidneys, it remains a most excellent, strong and subtly flavoured stew, with an inimitable, rich, thick gravy. It is often served with dumplings.
You will require 2 large, heavy saucepans. In the bottom of each put half the onion rings and half the carrots. In 1 saucepan place the whole chicken and just cover with water, adding
Meanwhile, prepare and cook the remaining vegetables: fry the artichoke hearts in
Remove both the saucepans from the heat. Lift out the chicken and take all the flesh from the bones, keeping the pieces as large as possible. Lift out all the meat from the other saucepan and arrange with the chicken on a very large flat dish. Keep hot while you thicken the gravy.
Combine the stocks from the two saucepans. Make a roux in another saucepan with the remaining butter and the flour. Stir in
©1980 The Estate of Elizabeth Ayrton