No. 1000 — Young Chickens Stewed in an Earthenware Pot
English historical translation of Molokhovets recipe No. 1000 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the young chickens and quarter each. Put a spoonful of butter on the bottom of a broad glazed earthenware pot, then add the pieces of chicken.
Sprinkle with finely shredded carrots, parsley and young porcini mushrooms, all first scalded with boiling water. Salt and place another ½ spoonful of butter on top.
Cover and set the pot on the stove on a hot frying pan. After about half an hour the chickens will release their juices.
Add green parsley, stir gently and stew covered for another half hour. Serve the chicken with its vegetables and herbs.
To provide
2–3 young chickens and carrots 1½ spoonfuls of butter | 6–12 young porcini mushrooms Green parsley |