Tag Archives: british food

Old English Jellied Chicken

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1 roasting chicken
½ pound gammon
1 Spanish onion, quartered
1 bay leaf
Chicken stock
12 button mushrooms, quartered
4 small carrots, thickly sliced
4 tablespoons butter
¼ pint dry white wine
1-2 tablespoons Madeira or brandy
½ ounce powdered gelatine
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (parsley, chervil and tarragon)

Place chicken, gammon, quartered onion and bay leaf in a heatproof casserole just large enough to hold them. Moisten with about 1½ pints light chicken stock and simmer, covered until chicken and gammon are tender. Allow to cool in stock.

Cut chicken from bones and cut gammon into large dice. Place in an oval earthenware gratin dish or shallow terrine. Simmer quartered button mushrooms and sliced carrots in butter until tender. Drain and scatter over chicken and gammon.

Add ¼ pint dry white wine and 1 to 2 tablespoons Madeira or brandy. to the stock, and tri in gelatine which you have dissolved in a little water. Simmer for a moment, then strain. Correct seasoning; add chopped fresh herbs and pour over chicken and gammon pieces, adding more stock to cover. Allow to set. Serve gold from gratin dish or shallow terrine. A delicious first course, or light luncheon or supper dish.

Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968. Printed and manufactured in Holland

Boiled Chicken and Rice

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1 fat chicken
1 Spanish onion, stuck with 2 cloves
2 large carrrots
Bouquet garni
2 stalks celery
1 glass dry white wine
1 quart white stock (chicken or veal, or both)
Salt and black peppercorns

Rice
1 tablespoon butter
1 Spanish onion, finely chopped
½ pound rice
½ pint strained chicken stock
Salt and freshly ground black pepper

Cream sauce
2 tablespoons flour
2 tablespoons butter
¼ pint strained chicken stock
¾ pint double cream
Salt and freshly ground black pepper
Freshly grated nutmeg

Garnish
Cooked carrots
Cooked green beans

Clean, singe and truss chicken; place in a casserole with an onion stuck with cloves; add carrots, bouquet garni and celery, and moisten with dry white wine and a good white stock. Season to taste with salt and a few peppercorns, and simmer gently for about 1 ½ hours, or until chicken is tender. Remove chicken and keep warm. Strain chicken stock and use for cooking rice and for cream sauce.

To prepare rice: Melt butter in a saucepan; add finely chopped onion and stir for a minute over heat until transparent. Stir in rice; add ½ pint strained chicken stock and 1 pint hot water; season to taste with salt and black pepper; simmer very gently, covered, for about 25 minutes, or until tender but not mushy.

Cream sauce: Make a white roux with flour and butter; add ¼ pint chicken stock and ¾ pint double cream, and bring slowly to a boil, stirring constantly. Simmer, stirring from time to time, until sauce is thick and smooth. Remove from heat. Season to taste with salt, black pepper, and nutmeg.

To serve: place boiled chicken in the centre of a large heated serving platter. Surround with colourful clusters of cooked whole carrots, green beans and rice. Pour a little cream sauce over chicken and serve with the rest separately. Serves 4 to 6.

Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. ©Robert Carrier 1968

Faggots

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faggots

Cooking time: 1 1/2 hours
Preparation time: 30 mins.
Main cooking utensils: heavy saucepan, shallow ovenproof dish
Oven temperature: 325-350°F.
Oven position: Center

For 5-6 servings you need:
1 lb. pork liver
10 oz. fat belly of pork
2 medium onions
1 clove garlic
few fresh sage leaves
seasoning
1/2 teaspoon ground or grated nutmeg
few drops Tabasco sauce
2 eggs
1 1/2 cups fresh soft bread crumbs

Cooking the faggots:
2/3 cup stock
little lard

1. Grind the liver and belly of pork.

2. Mix the meats with finely chopped onions, garlic, and sage leaves and cook very slowly for 30 minutes in the pan, stirring well; pour off the surplus liquid.

3. Add seasoning, nutmeg, sauce, and the beaten eggs to the meat mixture.

4. Gradually blend in enough bread crumbs to make a stiff, easy-to-handle mixture.

5. Form into 10-12 small balls and put into the greased dish; let the faggots touch each other (this keeps them in good shape).

6. Add the stock and cook in a 325-350° F. oven for 30 minutes.

7. Pour off the liquid from the dish, return to the oven for another 30 minutes, topping each faggot with a small amount of lard.

TO SERVE: Hot with peas; the stock and meat juices (stage 2) may be thickened as gravy.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972