Chickens, Spring, with Lettuces

Ingredients

• three spring chickens
• two table-spoonfuls of butter
• one pint of good, warm beef broth
• half of a bay-leaf
• two sprigs of parsley
• one clove
• one small white onion
• three large lettuces

Method

1. 1

   Prepare chickens by cleaning and trussing.

2. 2

   Brown in butter for 15 minutes.

3. 3

   Add broth and seasonings, cover, and cook for 15 minutes.

4. 4

   Prepare lettuces by boiling and then cooling.

5. 5

   Add lettuces to the pot and cook for 30 minutes.

6. 6

   Serve chickens on a platter with lettuces.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 312. The excerpt below is the record exactly as published.

Chickens, Spring, with Lettuces. — Cut the feet and heads off three spring chickens, singe them, remove the short quills with a pointed knife. Draw them by a small opening cut under the breast-bone near the second joint. Clean them inside with a wet towel. Wipe them all over, but do not wash them. With a trussing-needle pass a fine twine through the legs to bring them close to the body ; tie them from the back. Cut the ends of the wings. Open the skin from the back of the neck to the shoulders, in order to remove the neck ; then fold the skin over the back, turn the wings also on the back, and pass the twine through them to hold them tightly. Tie them on the back. Put in a skillet two table-spoonfuls of butter. When hot, put in the chickens, cook them for fif- teen minutes slowly, and not covered, until nicely brown all over. Pour over them one pint of good, warm beef broth. Add half of a bay-leaf, two sprigs of parsley, one clove, one small white onion. Season with one salt- spoonful of salt and half a salt-spoon- ful of pepper. Cover the saucepan; cook slowly for fifteen minutes. The lettuces, cooked as follows, must be already prepared : Pare off the tough part of three large lettuces

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