Broiled Chicken on Toast
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 17. The excerpt below is the record exactly as published.
Broiled Chicken on Toast. — Broil in the usual way, and when the fowl is thoroughly done take it up in a square pan, butter it well, season with pepper and salt, and set it in the oven for a few minutes. Then put slices of moistened buttered toast on a plat- ter ; lay the chicken upon it ; add to the pan gravy part of a cupful of cream or milk thickened with a little flour
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