1857 - The Great Western Cookbook

Braised Chicken

DDV CULINARY

If not convenient to roast,
put a little bacon in a stewpan,
then a chicken,
an onion,
half a carrot,
some celery,
two cloves,
one table-spoonful of salt,
a little pepper,
and a quart of water;
let it simmer till tender.
After draining it well, dish up, take the string off,
and pour over it any sauce you like.
A most excellent dish.