Broiled Chicken
From My mother's cook book, 1902
Steam the chicken first if not using a very young chicken.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 31. The excerpt below is the record exactly as published.
BROILED CHICKEN. 6? 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 tablespoonful of Worces- tershire sauce if desired. Mutton or lamb-chops may be broiled also in this way. Broiled Chicken.— One young fowl, two ounces of butter, one teaspoonful of salt, one-half teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.