Spring Chicken with Tarragon
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Use rosemary if tarragon flavor is too strong.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 171. The excerpt below is the record exactly as published.
Spring- Chicken with Tarrag-on.— Make a forcemeat of the chicken’s liver, a little butter, salt and pepper, and season it with a tablespoonful of blanched and chopped tarragon. Put this neatly inside the chicken, and roast it very carefully, pro- tecting it with buttered paper and a slice of bacon tied over the breast. Make a clear broth with the giblets, vegetables, and half an ounce of glaze. Do not thicken this, but serve it in a boat, and add to it a dessertspoonful of coarsely-chopped tarragon
Cook this with the app: pantry check, scaling, and the assistant.