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Friar’s Chicken1
- Difficulty
Easy
Published 2015
‘A dish invented by that luxurious body of men.’—Sir
(Mrs.
Ingredients
- chicken
- veal
- eggs
- salt
- pepper
- parsley
Method
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
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