We dive once again on the incredible world of Celtic Cookery, and experience how traditional receipes may slightly change throughout the eons of time.
(Compiled by Conrad Bladey from the book "The Cook and Housewife's Manual" by Christian Isobel Johnstone, 1847. Posted by kind permission of Conrad Bladey. All rights reserved.)
Clean and cut into pieces two or three young cocks, or fowls.
Have one larger neatly trussed as for boiling.
Boil the cut fowls till the broth is as strong and good as they can make it; but do not overboil the uncut fowl.
Strain the broth, season it with parsley, chives, and young onions chopped, and, if in season, a few tender green peas. Add white pepper and salt, and serve the whole fowl in the tureen, or separately.
—Obs. This soup may be immensely improved in quality and appearance by adding, before serving, a liaison of two beat eggs, and a little cream. It is another variety of the Scottish Friars' Chicken, or Cock-a-leeHe; dishes which, under some name, are, with whatever modification of seasonings, familiar in every country where a backward system of husbandry renders indifferent poultry plentiful, and shambles-meat scarce.
N.B.—Without desiring to innovate on these national preparations, we would recommend, for the sake of the ladies' dresses, and the gentlemen's toil in fishing it up, that the fowl be carved before it is served in the tureen.
Nowadays Common Ingredients
2 chickens
Herbs (such as thyme, rosemary, marjoram)
Salt
Pepper
Chopped chives
Chopped onions
Celery
Green peas
Optional
2 eggs
1 cup of cream
Instructions
Put the chicken into a pot and boil until their juices are thoroughly extracted and the broth is rich and good.
One of the chickens may be trussed as for boiling and removed as soon as cooked, but they are best cut up when intended only for soup.
When well boiled, strain the soup through a colander into a clean saucepan.
Season with salt, pepper, sweet herbs, chives, and chopped onions.
Add celery and green peas.
Stew until the vegetables are tender.
2 eggs, well beaten, added to a cup of cream and stirred into the soup, will greatly improve it.
The trussed fowl is sometimes served in the tureen with the soup.
When sent to the table separately, thicken some of the broth and pour it over the fowl.
One of the chickens may be trussed as for boiling and removed as soon as cooked, but they are best cut up when intended only for soup.
When well boiled, strain the soup through a colander into a clean saucepan.
Season with salt, pepper, sweet herbs, chives, and chopped onions.
Add celery and green peas.
Stew until the vegetables are tender.
2 eggs, well beaten, added to a cup of cream and stirred into the soup, will greatly improve it.
The trussed fowl is sometimes served in the tureen with the soup.
When sent to the table separately, thicken some of the broth and pour it over the fowl.
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