Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three stalks of celery
- one cup of poultry
- two tablespoonfuls of butter
- one tablespoonful of flour
- one sliced onion
- one bay leaf
- two cloves
- six peppercorns
- two celery roots
- one cup
Directions
Clean the chicken, remove the head and legs. Put on to cook in a pot of warm water, enough to cover. Cook with it one sliced onion, carrot, turnip, one bay leaf, two cloves, six peppercorns, two celery roots or two or three stalks of celery. Cook slowly until the chicken is tender, then remove the meat from the bones. Cut in two-inch pieces. Cook the stock down to one cup, heat and strain one cup of
POULTRY. 103
tomatoes, melt in a sauce pan two tablespoonfuls of butter, add one tablespoonful of flour. When smooth stir in slowly the cup of stock, then the tomato, and the chicken. Cook for ten minutes. Surround with points of toast or serve in fried bread baskets or tim- bale cases. This can be made in the chafing dish by having the chicken prepared before.