Mrs Beetons Poultry and Game Revisited
Fowl Saute with Peas
(An Entree)
Leftover Cold Roast Fowl
600ml (1 pint) Green Peas
285ml (½ pint) Weak Stock
50g (2oz) Butter
½ tbsp Flour
1 tsp Caster Sugar
Salt, Pepper and Ground Mace, to taste
Cut the fowl into pieces.
Sprinkle with salt, pepper and ground mace
Put the butter into a saucepan.
Saute or fry the fowl to a nice brown colour.
Sift in the flour, shake the ingredients well.
Add the stock and peas and stew until the latter are tender, which will be in about 20 minutes.
Add the sugar and serve, placing the chicken round and the peas in the middle of the dish.
If liked, mushrooms may be substituted for the peas.
Time: Altogether 40 minutes.
Seasonable from June to August.
FOWL SAUTE WITH PEAS
(an Entree)
960. INGREDIENTS - The remains of cold roast fowl, 2 oz. of butter, pepper, salt, and pounded mace to taste, 1 dessertspoonful of flour, 1/2 pint of weak stock, 1 pint of green peas, 1 teaspoonful of pounded sugar.
Mode - Cut the fowl into nice pieces; put the butter into a stew-pan; sautez or fry the fowl a nice brown colour, previously sprinkling it with pepper, salt, and pounded mace. Dredge in the flour, shake the ingredients well round, then add the stock and peas, and stew till the latter are tender, which will be in about 20 minutes; put in the pounded sugar, and serve, placing the chicken round, and the peas in the middle of the dish. When liked, mushrooms may be substituted for the peas.
Time - Altogether 40 minutes.
Average cost, exclusive of the fowl, 7d.
Seasonable from June to August.
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