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Classic
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page 46
In another way.
Cut up and put on to boil, skin side down, in a small quantity of water; season
with pepper and salt, also slices of onion if liked; stew gently until tender;
remove the chicken, and add half a pint of milk or cream to the gravy; thicken
with butter and flour rubbed smoothly together in a little of the gravy; let it
boil a few minutes; add a little chopped parsley, and serve. A few slices of
clear white celery from the bottom of the stalk may be added, if that flavor is
liked.
Parsley chicken.
When the chickens have been picked and washed, cut them in four or more parts,
according to their size; then put them in a well tinned kettle, (which cover
closely,) together with butter, parsley, a pinch of salt, some white pepper, and
a spoonful flour or bread crumbs. These things are to be laid in layers
alternately with the chickens. Over it all pour a pint chicken or veal bouillon,
and boil until the chickens feel tender. Then take out. Stir the sauce over the
fire; if too
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