nut-freeegg-freesoy-freefish-freeshellfish-free
Roast Chicken
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 27. The excerpt below is the record exactly as published.
chicken. Prepare your crust as for pastry, line your pan if you like with crust, add a top crust and bake quickly. Mrs. Jaucii. CHICKEN PIE. Cut two chickens into pieces and boil with quarter pound salt pork, sliced thin, and four potatos, salt and pepper. Sim- mer two hours. Drain off liquid and to it add a pint of milk 40 LANDMARKS CLUB COOK BOOK. thickened with a little flour. Boil for a minute and pour over the chicken, which has been placed in a deep baking dish. Cover with parsley and bake very quickly. Mrs. George A. Sinsabaugh. ROAST CHICKEN. Singe and truss carefully. Broilers, as they are called, are better without stuffing, unless very large. Season with salt, put small bits of butter over meat and place in pan with a little water ; baste occasionally and dredge with flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.