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📝 Description
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🥘 Ingredients
The remains of cold roast fowl, 2 hard-boiled eggs, salt, cayenne, and pounded mace, 1 onion, 1 faggot of savoury herbs, 6 tablespoonfuls of cream, 1 oz. of butter, two teaspoonfuls of flour, 1/2 teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice.
👨🍳 Method
Cut out from the fowl all the white meat, and mince it finely without any skin or bone; put the bones, skin, and trimmings into a stewpan with an onion, a bunch of savoury herbs, a blade of mace, and nearly a pint of water; let this stew for an hour, then strain the liquor. Chop the eggs small; mix them with the fowl; add salt, cayenne, and pounded mace, put in the gravy and remaining ingredients; let the whole just boil, and serve with sippets of toasted bread.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe to use up some leftover chicken from Sunday's roast, and I found it to be a delightful way to stretch my meal budget. The process of making a stock from the bones and trimmings was surprisingly simple and rewarding—it felt like I was turning scraps into gold. I was delighted by how the pounded mace and lemon peel brightened up the dish, giving it a fragrant, zesty kick that I didn't expect from such an old recipe. This dish is perfect for the weeknight cook who wants to make the most of their ingredients. The cream and butter add richness without breaking the bank, and the sippets of toasted bread are a lovely, crisp contrast to the creamy mixture. I served it as a light supper with a side of steamed greens, and it was just the thing to warm up a chilly evening.
