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Roast Chicken a la Dumas
From Cookery and housekeeping, 1882
Serves 1
Ensure the chicken is well trussed.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 87. The excerpt below is the record exactly as published.
Roast Chicken a la Dumas. Truss the chicken so that the neck is bent in and closes the aperture ; place the liver and its equivalent of bacon inside the chicken ; tie it up so that, no spit CHICKEN A LA MARENGO. 211 being used, it hangs like a bundle from the bottle- jack, the neck part downwards. Keep basting with butter and a sprinkle of salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.