Roast Chickens

Ingredients

• a little over a pint of bread crumbs for each chicken
• three ounces of butter
• beat an egg
• an onion chopped very fine
• a bunch of parsley the same
• a teaspoonful of sweet marjoram
• half a one of sweet basil

Method

1. 1

   Prepare the chickens by singeing, drawing, and washing clean.

2. 2

   Mix bread crumbs with seasonings and butter, then add the beaten egg.

3. 3

   Fill the chickens, truss them, and roast in a hot oven for about an hour and a half.

4. 4

   For gravy, simmer giblets and neck ends with onion, pepper, and salt, then thicken with a paste of egg yolk and flour.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 35. The excerpt below is the record exactly as published.

Boast Chickens. Prepare the chickens by singeing, drawing and washing very clean in several waters, grate a little over a pint of bread crumbs for each chicken, season with pepper and salt, a teaspooni^l of sweet marjoram, and half a one of sweet basil, an onion chopped very fine, and a bunch of parsley the same ; melt three ounces of butter, and pour over, mix thoroughly, beat an egg

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