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Chicken Batter Pudding

Poultry

Chicken pieces, often with bacon, in a savoury batter, baked. Soyer 1845 adds crushed biscuits and milk.


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

252. Chicken Pudding.- Cut one into eight pieces, half a pound of bacon, cut into slices; season with one teaspoonful of salt, half of pepper, two of chopped parsley, a little thyme, and one captain's biscuit, well broken; fill the pudding with the meat, add half a pint of milk, boil for one hour and a half; serve with Butter Sauce over, and chopped parsley on the top.




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