This is one of our favorite chicken recipes from “The Art of Cookery Made Plain and Easy,” by Hannah Glasse. Similar to other fricassees, it was first browned and then finished in a broth. The chicken picks up the flavor from the grill, but still stays moist and flavorful from the lemon, wine, and broth.
Watch the video below to learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!
1. Cut the chicken into four parts. Coat lightly with breadcrumbs and parsley. Over low to medium heat, broil or grill for 5-7 minutes or until lightly brown, but the meat is still pink by the joints.
2. Place chicken in a stewpot with broth, wine, onion, shallot, grapes or raisins, and lemon juice. Simmer for 25 minutes; remove chicken.
3. In a medium bowl, whip the egg yolks. Gradually add ¼ cup of the sauce to the yolks while stirring to temper the eggs. Be sure not to cook the egg yolks. Stir mixture into the rest of the sauce. Heat gradually until sauce thickens.
4. Pour sauce over the chicken and serve.
Hannah Glasse (1708-1770)
By far the most well known of the 18th century cookbook authors, Glasse’s “Art of Cookery Made Plain and Easy” became the cookbook to have if you lived in Britain at the time. Many editions later, it was still being used in the 1840s when Mrs. Beeton’s works hit the market. Although accused of being ghostwritten, her book was well organized and easy to follow without high, ornate language. The book appealed to the upper as well as the middling ranks.
Glasse, Hannah, The Art of Cookery Made Plain and Easy, Revised Edition of 1796, United States Historical Research Service, Schenectady, New York, 1994.