Roast Chickens

Name: Roast Chickens
Ingredients: Draw them and stuff with rich bread and butter stuffing; a tablespoonful of flour; a cup of hot water; a little chopped parsley; hard-boiled eggs

From La cuisine creole, 1885

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 29. The excerpt below is the record exactly as published.

ROAST CHICKENS. Draw them and stuflf with rich bread and butter stufif- ing ; baste them with butter and a little fat bacon, sea- soned with sweet herbs; brown nicely, and serve with their own gravy made by sifting in a tablespoonful of flour and a cup of hot water ; add a little chopped pars- ley, and serve with hard-boiled eggs

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