Chicken Saute
From À la mode cookery, 1902
The rest of the chicken can be roasted or boiled.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 77. The excerpt below is the record exactly as published.
Chicken Saute (Mary Hooper) Cut the skin of a chicken just over the pinion bone and down to the leg ; turn it back, leave it on the chicken, and cut off the wing and a slice of the breast. Put half an ounce of butter into a frying-pan with a slice of fat bacon, which fry till cooked, then put in the wing of the chicken, lightly peppered and salt
Cook this with the app: pantry check, scaling, and the assistant.