Spatchcock

Ingredients

• a freshly killed fowl
• dust it well with pepper
• dust it well with salt
• if liked, a little made mustard
• brush it over generously with butter
• a crouton of fried or toasted and buttered bread

Method

1. 1

   Pick, cleanse, and split the fowl down the back, skewering it out flat.

2. 2

   Dust with pepper, salt, and mustard, brush with butter, and grill for about half an hour over a clear fire.

3. 3

   Serve on a crouton of bread with a pat of butter on the bird.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 36. The excerpt below is the record exactly as published.

Spatchcock (sometimes called “ spread eagle”). — For this choose a freshly killed fowl. Pick, cleanse, and split it right down the back, skewering it out flat and trimming it neatly ; dust it well with pepper and salt and, if liked, a little made mustard, brush it over generously with butter

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