1492—Poularde à la Ménagère

Poach the pullet in some rather gelatinous white stock. Slice six carrots, six new potatoes, six new onions; put the whole into a saucepan, and cook gently in the fowl’s poaching-liquor, with the lid of the saucepan off. When the vegetables are cooked, and the liquor is sufficiently reduced, set the pullet in a special oval cocotte, and cover it with the prepared vegetables and their cooking-liquor.