Broiled Spring Chicken with Cauliflower
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Success depends on timing and serving immediately.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 169. The excerpt below is the record exactly as published.
BROILED SPRING CHICKEN WITH CAULIFLOWER. While a spring chicken is being broiled in accordance with the recipe given for that dish, boil a fine cauliflower as directed in the proper recipe ; and also prepare a sauce as directed in the recipe for Dutch sauce
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