Steamed Spring Chicken
From Council cook book, 1908
Presented as published in 1908. 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 Council cook book (1908), page 21. The excerpt below is the record exactly as published.
Steamed Spring Chicken. Put a large slice of butter in pan, arrange chicken in halves, place at back of range to brown slowly. Cut in a little garlic, onion, celery, parsley, then sprinkle with flour and cover closely. Into the gravy stir a little beef extract
Cook this with the app: pantry check, scaling, and the assistant.