Roast Chicken
From The exhibition cookery book, 1900
Serve with a boat of bread sauce.
Presented as published in 1900. 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 exhibition cookery book (1900) by Expert chef, page 9. The excerpt below is the record exactly as published.
ROAST CHICKEN. Pick, draw, singe, and truss a chicken, roast it before a clear fire or in the oven. Put a little butter or dripping
Cook this with the app: pantry check, scaling, and the assistant.