Mrs Beetons Poultry and Game Revisited
Chicken Cutlets
(An Entree)
2 Chickens
600ml (1 pint) Water
2 Carrots
1 Onion
1 Egg
2 tbsp Mushroom Ketchup
1 Strip Lemon Rind
Egg
2 Blades Ground Mace
Breadcrumbs
Clarified Butter
Butter and Flour, to thicken
White Pepper
Cayenne
Salt, to taste
Remove the breast and leg bones of the chickens.
Remove the skin and cut the meat into pieces after having skinned it and season with salt, pepper, ground mace and cayenne.
Put the bones and trimmings, into a saucepan with 600ml (1 pint) of water, add the carrots, onions and lemon peel.
Stew gently for 1½ hour.
Strain the liquid.
Thicken with butter and flour, add the ketchup and 1 well beaten egg.
Stir over the heat to the simmering point, but do not let it to boil.
Meanwhile, cover the chicken pieces with egg and breadcrumb, adding a few drops of clarified butter.
Fry to a delicate brown, turning them occasionally.
Arrange into a pyramid on the dish and the sauce pour over.
Time: 10 minutes to fry the cutlets.
Sufficient for an entrée.
CHICKEN CUTLETS
(an Entree)
926. INGREDIENTS - 2 chickens; seasoning to taste of salt, white pepper, and cayenne; 2 blades of pounded mace, egg and bread crumbs, clarified butter, 1 strip of lemon-rind, 2 carrots, 1 onion, 2 tablespoonfuls of mushroom ketchup, thickening of butter and flour, 1 egg.
Mode - Remove the breast and leg bones of the chickens; cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace, and cayenne. Put the bones, trimmings, &c., into a stewpan with 1 pint of water, adding carrots, onions, and lemon-peel in the above proportion; stew gently for 1-1/2 hour, and strain the gravy. Thicken it with butter and flour, add the ketchup and 1 egg well beaten; stir it over the fire, and bring it to the simmering-point, but do not allow it to boil. In the mean time, egg and bread-crumb the cutlets, and give them a few drops of clarified butter; fry them a delicate brown, occasionally turning them; arrange them pyramidically on the dish, and pour over them the sauce.
Time - 10 minutes to fry the cutlets.
Average cost, 2s. each.
Sufficient for an entrée.
Seasonable from April to July.
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