Roast Chicken
From Household science and arts, 1913
For basting use 3 tablespoons salt pork fat, or butter mixed with 1 cup boiling water.
Presented as published in 1913. 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 Household science and arts (1913) by Josephine Morris, page 37. The excerpt below is the record exactly as published.
ROAST CHICKEN , Remove any pin feathers and clean, singe, stuff, and truss the chicken. Place it on its back and rub the entire surface with 1 ts. salt, 3 tbs. butter, and 3 tbs. flour which have been creamed together. Put Digitized by Google 96 SECOND YEAR the chicken into a hot oven
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