Home › Chicken Recipes › Stoved Howtowdie

Stoved Howtowdie

I chicken 1/2 pint (I cup) boiling 6 button onions I blade mace I bay leaf water or stock Forcemeat Gravy 4 ozs. (1/2 cup) butter 5 or 6 eggs I bunch herbs Cooked spinach Prepare and stuff a young, plump fowl with forcemeat. Put it into a saucepan with a closefitting lid, add the onions, mace, bay leaf, butter and if liked the herbs. When the fowl has hardened, and been turned, add the boiling water or stock. Fit on the lid very closely and set the saucepan over the fire. One hour will do a small fowl, the heavier ones take longer in proportion to their weight. Have a little seasoned gravy, in which parboil the liver. Poach five or six eggs nicely in this gravy. Dress them on flattened balls of cooked spinach around the fowl. Rub down the liver to thicken the gravy and liquor in which the fowl was cooked, skimming nicely, pour over dish and serve all very hot.

Mushrooms, oysters, forcemeat balls, etc., may be added to enrich it, and chopped celery may be put in the sauce.

I chicken Salt and pepper