Broiled Chicken
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Serve hot with stewed mushrooms.
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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 36. The excerpt below is the record exactly as published.
BROILED CHICKEN. Prepare in the same way as for boiling, out them in two through the back, and flatten them; place, on a cold grid- iron over a nice red fire. After a little time, when they have become thoroughly hot, set them on a plate or other dish, and lard them well with a piece of butter; pepper and salt them to taste
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