Friar’s Chicken1

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

  • About

‘A dish invented by that luxurious body of men.’—Sir John Sinclair.

(Mrs. Dalgairns’s2 Recipe)


  • chicken
  • veal
  • eggs
  • salt
  • pepper
  • parsley


Put two pounds of knuckle of veal into a pan with some water; boil for two hours; strain; cut a young fowl into joints, skin it, and add it to the boiling broth; season with white pepper and salt; let it boil for a little, then add a tablespoonful of chopped parsley. When the chicken is boiled tender, add three well-beaten eggs; stir them quickly into the broth one way, and remove immediately f