Pan-Broiled Chicken
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 33. The excerpt below is the record exactly as published.
young, tender chicken, split down the back, wash and wipe dry, put on a buttered gridiron, inside -downward ; broil over a clear fire until brown, turning several times; it will take about one- half to three-quarters of an hour; when half THE PHYSICAL CULTURE €008 BOOK, IQJ done, sprinkle with salt. Put in a hot dish, butter well and serve very hot with or without mushroom sauce. 11. Pan-Broiled Chicken. — Split as for broil- ing and put it in a baking pan with some salt and some bits of suet or butter
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