Cut up a CHICKEN into joints, warm up three onions and three turnips in butter; when brown add the pieces of fowl. Season with salt and pepper, sauté over the fire for ten minutes. Then stir in two tablespoonfuls of flour, and five minutes after add a tumblerful of stock, a wineglass of white wine, a bouquet of mixed herbs, and half a pound of peeled tomatoes, with all the pips carefully removed. Cook over a slow fire for twenty-five minutes, add about half a pound of mushrooms peeled and cut up to the size of a shilling, leave it on the fire for ten minutes; take out the bouquet of herbs, season with an ounce of finely-chopped parsley, dish up the pieces of CHICKEN in a pyramid, and pour the Sauce and vegetables over.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)