Chicken Panada
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 1 whole chicken
- 1 quart water
- salt
- 1 pinch nutmeg
- 1 piece lemon peel
Instructions
- Boil a chicken till rather more than half done in a quart of water.
- Take off the skin, cut off the white parts when cold, and pound it to a paste in a mortar with a small quantity of the liquor it was boiled in.
- Season with salt, a little nutmeg, and the least piece of lemon peel.
- Boil it gently, and bring it with the liquor in which the fowl has been boiled to the required consistency.
- It should be rather thicker than cream.