Roast Chicken

Ingredients

• the common fowl
• some butter
• lemon-juice
• salt
• slices of bacon
• watercresses

Method

1. 1

   Before roasting, fill the chicken with butter, lemon juice, and salt.

2. 2

   Wrap it in bacon and roast for about an hour.

3. 3

   Remove bacon and brown the outside.

4. 4

   Serve on a bed of watercress or with sauce.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 303. The excerpt below is the record exactly as published.

salt, some port wine, and a suitable volume of standard broth. Heat to ebullition, with gentle stirring ; then add any suitable parts of the hare — such as liver and lights — and reduce to proper consistency of the sauce. The dish admits of several garnishes, and is very tasty and tender. Kebobs or Scollops of Hare may bo PREPARATIONS OF HARE 481 flavoured with any of the leading sauces. Jugged Hare derives its adjective from the jug into which it is placed for being cooked, as bottled beer does from the bottle in which it is revivified by a second fermentation. The hare is cut into pieces as for civet, and placed into the juggmg-pot (mark the tautology), or into a stone jar, just sufficiently large to hold it well together with some veal and ham as for braising. Now all the ingredients for a ragout are added, and the jug or jar is closed with a bladder tied over its aperture, and put in a saucepan containing hay and warm water. In this water-bath the jug is heated for at least three hours, the water being kept boiling all the time. Braising in a stewpan in the oven is both easier and quicker ; the hare may be boned, have its hollows filled with farce, be larded, and braised a Vancienne. Hare Cake is a cold arrangement of hare, mutton, and ham bedded in aspic. Various preparations of hare have special features. Thus, Hare a la Bourgeoise is a ragout, bound with the blood of the hare. In the case of Levrauts au Sang, the blood of five pigeons is to be added to that of each leveret; the blood is here employed as a liaison. Various ragoMs, under the names of Terrines, PdUs, Pdt6 en Fusde, can be produced by combining two or more of the processes above alluded to. CHAPTER XLIV. PREPARATIONS OF FOWLS. The common fowl is reported to come from India, but nowadays inhabits the whole globe, though in much varied forms. In Turkey it has a rich plumage ; in China its feathers are often stunted to a kind of wool ; in Persia it 31 482 THE SPIRIT OF COOKE RY has no tail ; in Cochin China it cannot fly ; in India there is a common variety which has black flesh and black bones, but is still very good to eat. Fowls have been used as food in all historical ages.* The French cooks distinguish four varieties of chickens t for use in the kitchen : 1. The common poulet, or chicken, which is generally used in fricassee, and of the flesh of which various descriptions of forcemeat are made. 2. The half-fat chicken {2^oulet demi-gras), used for marinading raw, and for curries and different entrees which do not require very large poulets. 3. The chicken d la reine, which serves for entries and roasts. 4. The large fat chicken, or poulet, which is more commonly used for roasting than ‘for any other purpose. The earliest poulets come to market in France, and, indeed, now in most of the large towns of Europe, towards the end of April ; they are easily recognised by the whiteness or yellow colour of their skin. When dead and plucked, they are commonly left covered with little sprouting feathers to show their youth ; their feet (toes) are more united than those of older birds, softer to the touch, and of a blue, slaty colour. Old hens and old cocks are, in the kitchen, only useful to give some extractive to bouillons or consommes ; capons come later in the 5'ear, when chickens and poulardes have become more rare. The most common form in which chicken is used in this country is roast plain. Before putting the dressed animal before the fire, put into its inside some butter, lemon-juice, and salt ; close it up, and wrap it in slices of bacon. It will take an hour or less to roast ; when it is done, take OS' * Aristotle, ‘ De Longit. et Brevit. Vitae,’ cap. iv. ; Galen, ‘ Ue Aliment. Facultat,’ iii. 18 ; Laws of Fannius, forbidding the Romans to eat fowls, cf. D.D., 880 ; but Fannius ate capon, Aul. Gellius, ii. 24 ; Plin., x. .00 ; Macrobius, ‘ Sntiirnaliorum Conviviorum,’ L. viii. (i.e., ‘Table-talk during Saturnian Holidays,’ written 422 p. Ch. n.), iii. 17 ; Antiquity of poultry, cf. Soyer, Pantropheon, p. 424 e( seq. f Cf. Beauv., i. 302 ; this arrangement is spoiled in D.D. 879. PREPARATIONS OF FOWLS 483 the bacon, and brown the outside. In case you serve the roast chicken on a bed of watercresses

Cook this with the app: pantry check, scaling, and the assistant.