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📝 Description
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Recipe 960 this week, eager to explore the humble chicken pie of the Victorian era. I found the technique of sautéing the chicken pieces in butter until browned to be surprisingly modern — a testament to Mrs. Beeton's timeless advice. The real delight came from the combination of peas and mace, a warming spice that adds a subtle, aromatic depth to the dish. I found myself reaching for the mace more than once, delighted by its ability to elevate the humble peas. This recipe is perfect for the weeknight cook seeking a quick, comforting meal with a vintage twist. The 40-minute prep time is spot-on, and the use of leftover roast chicken makes it an excellent way to repurpose leftovers. I served it with some crusty bread to soak up the savory stock, and it was a hit with the family. The next time I make it, I think I'll try substituting mushrooms for the peas, as Mrs. Beeton suggested — I'm always up for a technique challenge.
