Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
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
- 47 cut a hole in the centre
- 48 family receipt book
- pepper
- salt
- sage
Directions
Wash the chickens ; cut them up and stew them with a little water, salt and mace ; when done, make a paste ; put it round the sides of the dish ; then put in the chickens ; season to your taste, with pepper, salt and hard-boiled egg, some butter rolled in flour; pour in some of the liquor, and put on the top paste ;
FAMILY RECEIPT BOOK. 47
cut a hole in the centre, and turn back the paste to let tlic steam escape ; place a small cup in the middle of the pie.
TO BOIL CHICKENS. Make a filling of bread, butter, pepper and salt ; put your chickens in a cloth, and boil them till done, which will be in an hour ; make egg sauce, which pour over the chickens ; garnish the dish with parsley ; send some celery sauce in the gravy boat to the table.
TO STEW DUCKS. Put the ducks down to stew with a little stock and some onions, pepper and salt ; let them simmer gently till they are done, adding a little cream and butter; make a dressing of sage and onions, with which fill the ducks: set them in the oven to brown.
TO COOK CHICKENS WITH CURRY. Cut up the chickens, wash them clean, put them in a stew pan with a little water and salt ; keep them covered closely till they are done ; brown some onions in butter, then put in the chickens with a little pep- per and curry powder ; let the chickens brown in the butter ; when brown, put in the liquor, and let all stew for five minutes.
TO COOK CHICKENS IN BATTER. ' Make a batter ; cut up the chickens ; stew them with a little pepper, salt and parsley : when nearly done, take it up ; put it in a buttered dish ; pour the batter round, and bake.
48 FAMILY RECEIPT BOOK.