Broiled Chicken
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 39. The excerpt below is the record exactly as published.
BROILED CHICKEN After the chickens have been drawn, split through the back, flatten with a cleaver or chopper and lay on a heated gridiron over a bright fire. They must be constantly watched and turned sev- eral times. When done, lay on a hot platter, season with pepper, salt and butter, and serve with giblet sauce. PLANKED CHICKEN 2 spring chickens V2 pound muslirooms 1 cup boUed rice 1 glass guava jelly Stew the mushrooms; put the chicken either in the oven or under the broiler, bone side to the hottest part of the fire._ Heat the plank; put the chicken on, bone side down; dust with salt and pepper and broil on the board under the gas for half an hour; garnish with the rice; poiu- over the mushrooms. Place at the corners small bread patties, holding the guava jelly. 95 POULTRY AND GAME FamTol Four BARBECUED CHICKEN Prepare the chickens as for broiling; lay them in a dripping pan with the skin side up; season with pepper and salt and put in a hot oven. Cook for about three quarters of an hour, basting oc- casionally with butter
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Cook this with the app: pantry check, scaling, and the assistant.