Roast Chickens

Ingredients

• the birds
• dredge them with flour
• a sheet of buttered paper

Method

1. 1

   Pluck, draw, singe, and truss the birds.

2. 2

   Dredge with flour, cover breasts with buttered paper, and cook before a good fire for about 20 minutes, turning and basting with butter.

3. 3

   Remove paper 8 minutes before done to brown.

As published

This recipe was extracted from Recipes for the million (1891), page 41. The excerpt below is the record exactly as published.

dredge them with flour, cover the breasts with a sheet of buttered paper, and put them before a good fire for about twenty minutes, keeping them constantly turning, and basting with butter. Remove the paper from the breasts eight minutes before they are done, so that they may get brown. Serve with butter and parsley. , CHICKENS (SOUFLE OF).— This dish is made from the remnants of roasted chickens. Cut off the white flesh and mince it very small ; pound it in a mortar with a little broth, a good-sized piece of butter, and salt and pepper ; then beat up the yolks of four eggs, and mix with the minced meat. Strain the whole through a tammy, or a hair sieve ; beat up the whites of five eggs, put this with the other preparation, pour into a dish and bake in a moderate oven for about fifteen or twenty minutes. CHICKENS, To Fatten Quickly. — Scald some milk, pour it upon rice, and mix with treacle. Give the birds

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