Actually a farm would probably have eggs, onions, pork and butter on hand--a cow or tw, likewise with pigs, a flock of chickens and a garden patch. No brainer.

Not likely to eggs, pork, and butter. Possible to
onions. We were talking about 18th-19th century
Russian peasants, who if not starving were likely
to be close enough.

Ever read Michener's "Poland" and the description of the annual
kielbasa?
"She started to cry because it had been more than a year since she
and her husband had eaten anything but cabbage and kasha and beets." https://tinyurl.com/poland-page-124

Despite the trials of modern life, we are better off
than those in analogous situations one or two hundred
years ago, and it's kind of hard to realize tme
immediacy of pain and danger in previous times. For
us, we have to miss a meal or have to buy a car with
half the horsepower we want. In 1819, say, there was
the specter of having a child starve to death, if not
one's spouse or oneself.

It's one of the things that makes me have a little hope
for the future - unless it turns out that we were buying
time by cashing in the fossil fuel account.

---------- Recipe via Meal-Master (tm) v8.01

Title: Chicken in Cream and Herb Sauce
Categories: Italian, Poultry, Sauces
Yield: 6 servings

6 Chicken thighs (1 1/2 to 2 1/2 c Whipping cream
-lbs), skinned and boned 1/2 ts Dried thyme
All purpose flour seasoned Salt and pepper to
taste
-with salt and pepper to 2 tb Minced fresh parsley,
plus 2
Taste for (dredging) -T for garnish
3 tb Butter 1 Lemon, sliced (garnish)
3 tb Olive oil 1 tb Capers, rinsed and
drained
1/2 c Dry white wine -(garnish)
1 tb Lemon juice

Place chicken between sheets of plastic wrap, and with heavy wooden
mallet,
pound evenly and gently until about 1/4" thick. Dredge with seasoned
flour.

In a large skillet, heat 1 1/2 tablespoons each butter and oil. Add as
many
pieces of chicken as will fit without crowding. Cook quickly, just until
meat loses pinkness when slashed, about 1 1/2 minutes per side. Place on
hot platter; keep warm.

Cook remaining pieces, adding more butter and oil as needed; add to
platter
and keep warm. (chicken may be placed in 200 degree oven while sauce is
prepared.

Add wine and lemon juice to skillet and simmer over moderately high heat,
stirring to blend in browned particles. Boil, reducing to about half.

Add whipping cream, thyme, and parsley; boil until sauce thickens
slightly.
Pour any meat juices from warming platter into sauce.

Adjust sauce for seasoning to taste. Pour over meat and garnish with
parsley, lemon slices and capers. Serves 6.

NOTE: Chicken breasts or veal may be substituted.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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