For the appetizer — Were-Chicken Cutlets (serves 8)
These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.
- 2 chickens
- seasoning to taste of salt, white pepper, and cayenne
- 2 blades of pounded mace
- egg and bread crumbs
- clarified butter
- 1 strip of lemon-rind
- 2 carrots
- 1 onion
- 2 tablespoonfuls of mushroom ketchup/mushroom sauce
- thickening of butter and all-purpose flour
- 1 egg
Method: Remove the breast and leg bones of the chickens; cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace, and cayenne. Put the remaining bones, trimmings, etc., into a large saucepan with 1 pint (473 mls) of water, adding carrots, onions, and lemon-peel in the above proportions. Simmer gently for 1 1/2 hours, and strain the gravy. well beaten. Stir it over the heat, and bring it to a simmer, but do not allow it to boil.
If this is a little too much bother then pick up some chicken breast and chicken stock instead. Thicken the stock with butter and flour, add the ketchup/sauce and 1 egg.
Cut the chicken into neat pieces and season with the pepper, salt, mace, and cayenne as above.
Egg and bread-crumb the cutlets, and give them a few drops of clarified butter. Fry them a delicate brown, occasionally turning them. Arrange them pyramidically on the dish, and pour over them the sauce.
This recipe is in the public domain and may be used freely.
