Lunch
A brown fowl soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- dry it between two cloths;
- pepper and salt, then dredge well with flour.
- Put into a frying-pan four tablespoonfuls of the fat you have taken from the soup and when it bubbles, add the pieces of chicken and toss them about until well browned.
- Into the fat left in the pan put one level tablespoonful of flour and stir until well mixed and slightly browned.
- Season to taste, put in the chicken dice, simmer five minutes, and serve.
- You may improve the color by adding a teaspoonful of kitchen bouquet.
Historical transcription
Source method
- 1
Prepare and cook chicken as just directed, and, when you have skimmed the soup and taken out the bones, cut all the meat into neat cubes; dry it between two cloths; pepper and salt, then dredge well with flour. Put into a frying-pan four tablespoonfuls of the fat you have taken from the soup and when it bubbles, add the pieces of chicken and toss them about until well browned. Remove the chicken and keep it hot. Into the fat left in the pan put one level tablespoonful of flour and stir until well mixed and slightly browned. Add by degrees sufficient soup to moisten to a smooth gravy, then strain it into the soup. Season to taste, put in the chicken dice, simmer five minutes, and serve. You may improve the color by adding a teaspoonful of kitchen bouquet.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.