Indian Spotchcock
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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 The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 36. The excerpt below is the record exactly as published.
ndian Spotcljcock. Split and boil lightly a small spring chicken (or the remains of a cold boiled fowl may be used). Place the chicken, when cold, flat open in a fireproof pan or dish, pour the following sauce over, put it in the oven and baste well with the sauce till the chicken is thoroughly heated through; the sauce should be just sufficient to cover the chicken. Serve in the dish in which it was cooked. Sauce. i teaspoonful of made Mustard, i teaspoonful of Worcester Sauce, i teaspoon ful of Anchovy Essence, i dessert-spoonful of brown Sugar. 1 tablespoonful of Ketchup. 2 tablespoonfuls of good clear Stock. 3 tablespoonfuls of Milk or Cream. A dust of Cayenne Pepper
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