To boil CHICKENS.
Written by silambarasi on Wednesday, October 29th, 2008 in CHICKENS.
To boil CHICKENS.
Take four or five small chickens, as you would have your dish in
bigness; if they be small ones you may scald them, it will make them
whiter; draw them, and take out the breast-bone before you scald them;
when you have dress’d them, put them into milk and water, and wash
them, truss them, and cut off the heads and necks; if you dress them
the night before you use them, dip a cloth in milk and wrap them in it,
which will make them white; you must boil them in milk and water, with
a little salt; half an hour or less will boil them.
To make Sauce for the CHICKENS.
Take the necks, gizzards and livers, boil them in water, when they are
enough strain off the gravy, and put to it a spoonful of oyster-pickle;
take the livers, break them small, mix a little gravy, and rub them
through a hair-sieve with the back of a spoon, then put to it a
spoonful of cream, a little lemon and lemon-peel grated; thicken it up
with butter and flour. Let your sauce be no thicker than cream, which
pour upon your chickens. Garnish your dish with sippets, mushrooms, and
slices of lemon.
They are proper for a side-dish or a top-dish either at noon or night.