To Broil a Chicken or Fowl
From Modern cookery, in all its branches, 1884
Serves 4
Remove the breast bone if desired.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 255. The excerpt below is the record exactly as published.
TO BROIL A CHICKEN OR FOWL. Either of these, -when merely split and broiled, is very dry and unsavoury eating ; but will be greatly improved if first boiled gently from five to ten minutes and left to become cold, then divided, dipped into egg and well seasoned bread-crumbs, plentifully sprinkled with clarified butter, dipped again into the crumbs, and broiled over a clear and gentle fire from half to three quarters of an hour It should be served very hot, with mushroom-sauce or with a little good plain gravy, which may be thickened and flavoured with a teaspoonful of mushroom-powder mixed with half as much flour
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