Broiled Chicken

Ingredients

• One young fowl
• two ounces of butter
• one tea-spoonful of salt
• one half salt-spoonful of pepper

Method

1. 1

   Split the fowl down the back, wash thoroughly, and dry.

2. 2

   Grease a broiler, season the chicken, and place it to broil over a strong fire.

3. 3

   Turn constantly until done, determined by running a skewer into the breast.

4. 4

   Serve on buttered toast with butter distributed over the fowl.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 57. The excerpt below is the record exactly as published.

BROILED CHICKEN. 77 the kidney straightened thereon, and sprinkling over each of them a little of the bread crumbs, put them upon a gridiron, and broil over a very hot fire. While the kidneys are broiling, put together the chopped parsley, lemon-juice, and butter, and rub all together with the point of a knife blade. Take the kidneys when done quickly from the broiler, arrange them upon a dish of buttered toast, sprinkle over each a little pepper and salt, and place in the centre of each a little of the maitre d'hotel butter. Broiled Beef-steak. — One porter-house steak, two ounces of butter, one tea-spoonful of salt, one salt-spoonful of pepper. The steak should hang for one week in the ice-box before using; and before broiling, place it upon a board and beat it with a round rolling-pin sufficient to soften the fibre without mutilating it or crushing out the juices. Put it then upon a gridiron, and at first over the hottest part of the fire, that the pores of the meat may be immediately closed ; then turning constantly to prevent burning, broil from seven to ten minutes according to the thickness of the steak; and when done, remove it from the iron to a very hot platter, put the butter in pieces over the top, and press it in with the point of a knife blade, sprinkle over all the pepper and salt, and serve in its own gravy, of which the butter will have drawn out sufficient from the steak without adding water. NOTE. — To this gravy may be added a table-spoonful of Worce- stershire sauce if desired. Mutton or lamb chops may be broiled also in this way. Broiled Chicken. — One young fowl, two ounces of butter, one tea-spoonful of salt, one half salt-spoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.