Mrs Beeton Poulet a la Marengo
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1 large fowl,
4 tablespoonfuls of salad oil,
1 tablespoonful of flour,
1 pint of stock No. 105, or water,
about 20 mushroom-buttons,
salt and pepper to taste,
1 teaspoonful of powdered sugar,
a very small piece of garlic.
Mode.—Cut the fowl into 8 or 10 pieces; put them with the oil into a stewpan,
and brown them over a moderate fire; dredge in the above proportion of flour;
when that is browned, pour in the stock or water; let it simmer very slowly for
rather more than 1/2 hour, and skim off the fat as it rises to the top; add the
mushrooms; season with salt, pepper, garlic, and sugar; take out the fowl, which
arrange pyramidically on the dish, with the inferior joints at the bottom.
Reduce the sauce by boiling it quickly over the fire, keeping it stirred until
sufficiently thick to adhere to the back of a spoon; pour over the fowl, and
Time.—Altogether 50 minutes. Average cost, 3s. 6d.
Sufficient for 3 or 4 persons.
Seasonable at any time.
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