Chicken a la Bordeaux

Ingredients

• young squab chickens
• a cupful of hot water
• a tablespoonful of butter for each chicken
• a very little salt, pepper, and a few dried herbs.

Method

1. 1

   Stuff chickens with chopped celery, onion, and seasoning.

2. 2

   Bind with bacon, place in a pan with hot water and butter, cover tightly, and stew until tender (about 45-60 minutes).

3. 3

   Remove bacon, brown in the oven, baste with gravy, and serve with water-cress salad.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 18. The excerpt below is the record exactly as published.

CHICKEN A LA BORDEAUX — Take young squab chickens, about the size of quail, and stuff with chopped celery, a small onion and seasoning. Bind the chicken with very thin slices of breakfast bacon and put in a pan ; add a cupful of hot water, a tablespoonful of butter for each chicken, a few small salad onions, a very little salt, pepper, and a few dried herbs.

Cook this with the app: pantry check, scaling, and the assistant.