Fowl Sauté with Peas is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic starter of fried left-over fowl meat finished in roux-thickened stock with peas. The full recipe is presented here and I hope you enjoy this classic British version of: Fowl Sauté with Peas.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
960. INGREDIENTS — The remains of cold roast fowl, 2 oz. of butter, pepper, salt, and pounded mace to taste, 1 dessertspoonful of flour, 1/2 pint of weak stock, 1 pint of green peas, 1 teaspoonful of pounded sugar.
Mode.–Cut the fowl into nice pieces; put the butter into a stew—pan; sautez or fry the fowl a nice brown colour, previously sprinkling it with pepper, salt, and pounded mace. Dredge in the flour, shake the ingredients well round, then add the stock and peas, and stew till the latter are tender, which will be in about 20 minutes; put in the pounded sugar, and serve, placing the chicken round, and the peas in the middle of the dish. When liked, mushrooms may be substituted for the peas.
Time.–Altogether 40 minutes.
Average cost, exclusive of the fowl, 7d.
Seasonable from June to August.
Modern Redaction
Ingredients:
left-over cold roast fowl (chicken, turkey, goose etc)
250g green peas
300ml weak stock
60g butter
1/2 tbsp plain flour
1 tsp caster sugar
salt, freshly-ground black pepper and ground mace, to taste
Method:
Strip the meat from the fowl and cut into pieces then sprinkle with the salt, black pepper and mace. Melt the butter in a saucepan then add the seasoned fowl meat and fry until well browned. Scatter the flour over the top and stir in to form a smooth roux.
Slowly add the stock, stirring constantly to form a smooth sauce. Now add the peas, bring to a simmer and cook gently for about 20 minutes, or until the peas are tender. Add the sugar and take off the heat.
To serve, arrange the meat around the sides of the dish and the peas in a mound in the centre. As an alternate, you can substitute button mushrooms for the peas.
