To Stew Young Chickens

Worcester 18th Century

Method

Mr. P. Morton Shand objects to the word ‘stew,’ but it is quite as good a word as ‘ragout’ and means exactly the same thing. A perfect ‘stew’ is as good as a perfect ‘ragout.’ The following is one of the 18th century Worcester caterer’s recipes, and is evidently the same as a French blanquette; therefore I am rechristening it in deference to Mr. Morton Shand’s sensibilities: