Chicken Broiled with Mushroom Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 30-45 minutes. Sufficient for two persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 356. The excerpt below is the record exactly as published.
hicken, Broiled, (with Mushroom Sauce). — Pick and wash a chicken carefully, and dry it in a. cloth ; cut it down the back, truss the legs and wings as if for boiling, and flatten both sides as much as possible. It is always better to boil it gently for a few minutes before it is broiled, but this is often omitted. When cold, dip it in egg, sprinkle over it nicely- seasoned bread-crumbs, put two or three lumps of butter on it
Cook this with the app: pantry check, scaling, and the assistant.