Chicken Broiled With Bacon

Ingredients

• two very fine, tender, spring chickens
• one pinch of salt
• half a pinch of pepper
• one tablespoonful of sweet oil
• half a gill of maitre d'hotel butter
• six thin slices of broiled bacon

Method

1. 1

   Prepare chickens and season.

2. 2

   Broil for nine minutes on each side.

3. 3

   Serve on toasts with maitre d'hotel butter and bacon on top.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 202. The excerpt below is the record exactly as published.

Chicken Broiled With Bacon. — Procure two very fine, tender, spring chickens, singe, draw, wipe neatly, a.nd cut the heads off, then split them without separating. Place them on a dish, season with one pinch of salt, half a pinch of pepper, and one tablespoonful of sweet oil; turn them well in the seasoning. Put them to broil for nine minutes on each side. Prepare six small toasts on a hot dish, arrange the two broiled chickens over, spread half a gill of maitre d'hotel butter on top (No. 145), and decorate with six thin slices of broiled bacon

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