Chickens with Macedoine of Spring Roots

Ingredients

• two fat chickens of an equal size
• rub the breasts over with butter
• slice a lemon without the rind
• a few pieces of fat bacon
• fill up with poele
• a little sugar
• a little salt
• some very young carrots
• some turnips
• a few French beans
• some asparagus points
• a very clear rich Spanish sauce

Method

1. 1

   Prepare the chickens by rubbing with butter and covering with lemon and bacon.

2. 2

   Boil in poele for 30 minutes.

3. 3

   For the Macedoine, boil and shape the vegetables, then add to the Spanish sauce before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 120. The excerpt below is the record exactly as published.

Chickens with Mac^doine of Spring Koots. Prepare for boiling two fat chickens of an equal size, and rub the breasts over with butter ; slice a lemon without the rind, lay a few pieces on the breasts of the chickens, and completely cover them with slices of fat bacon, tied closely round ; place them in a stew-pan, fill up with poele ; let them boil for half an hour ; when you dish them, shake the water out and wipe off the fat. They should be served with a delicate Macedoine, made thus : — Boil some very young carrots, cut them of a neat shape ; also some turnips, cut the same; a few French beans, cut; and some asparagus points boiled quite green ; have boiling a very clear rich Spanish sauce, and a few minutes before you serve the chickens throw these roots into the sauce ; let them boil up, then skim the sauce, and add a little sugar

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