Spatchcock with Tarragon
From Fifty dinners, 1895
Serve with watercress and a nice salad.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 12. The excerpt below is the record exactly as published.
SPATCHCOCK WITH TARRAGON. 27 lay them in a mannade composed of one tablespoonful of salad oil, the same of vinegar or lemon-juice, and a tablespoonful of horseradish shavings, with pepper and salt. After lying in this V. i]j^^poriu^ for an hour or so, lift the fillets, drain "gucsc sauce. dry, and lay them on a buttered dish that will stand the oven ; season them with pepper, salt, and finely minced parsley, and moisten with this sauce : — Put half an ounce of butter into a small stew- pan with a dessert-spoonful of chopped shallot, and one clove of garlic peeled but not cut. Fry over a low fire for five minutes, then stir in a pound of ripe tomatoes cut up small, moistening with a gill of chablis or sauterne and two of fish broth. Boil and simmer till the tomatoes are pulpy, then pass all through a hair sieve, picking out the clove of garlic ; pour part round the fish, and cook them in the Dutch oven for seven or eight minutes ; serve in the same dish as hot as possible, the rest of the sauce in a boat. Procure a nice chicken picked, but otherwise un- touched, and clean it, saving the giblets with which a broth should be made, assisted by any scraps of meat there may be, vegetables, 3- Spatch- and half an ounce of glaze
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