Roast Chicken
From Practical household cookery, 1891
Serves 1
Rashers of bacon fried and bread sauce are sometimes served with roast chicken.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 134. The excerpt below is the record exactly as published.
tie it round with string, and set it to roast before a moderate fire for about thirty-five minutes. When the chicken is done untie the string ; dish up ; strain, and free the gravy from grease ; pour it over the chicken ; garnish round with water-cress, previously sprinkled with salt, pepper, and vinegar, and serve. Note, — Rashers of bacon fried and Bread sauce are some- times served with roast chicken. 621. CHICKEN WITH MAYONNAISE SAUCE. This dish is generally made with the remnants of chicken. Cut the cold chicken in pieces ; place on a dish the hearts of a few French lettuces, properly cleaned, dried, and cut in quarters; keep four of the nicest apart; dress the pieces of chicken over the salad ; pour sufficient Mayonnaise sauce (No. 2 1 9) to cover and coat the chicken
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Cook this with the app: pantry check, scaling, and the assistant.