Boned Chicken for Picnics
From Home dissertations, 1891
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 91. The excerpt below is the record exactly as published.
BONED CHICKEN FOR PICNICS. Bone two chickens, lay upon the table and spread first with a layer of boiled tongue in slice, then with nicely seasoned veal forcemeat, and lastly wit!n slices of broiled ham. Roll each up firmly, tie round with tape and simmer on the back of the stove in a deep sauce- pan with the chicken bones, some herbs, onion, carrot, etc., for flavoring, and enough water to cover
Cook this with the app: pantry check, scaling, and the assistant.