Mediterraneandinner
Chicken and Olives
From National viands à la mode, 1895
Presented as published in 1895. 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 National viands à la mode (1895) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.
Chicken and Olives Take some celery, onions, parsley, and carrots in equal portions ; chop them up and put them into a frying-pan wath some butter, and let them fry a few minutes ; then truss a fowl, sprinkle a little salt over it, and roast it, basting well with boiling stock. Pound some large olives in the mortar with a little tomato juice
Cook this with the app: pantry check, scaling, and the assistant.