Wyvern’s Spitchcock
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Add coarsely-chopped tarragon to the broth.
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 181. The excerpt below is the record exactly as published.
Wyvern’s” Spitchcock. — Pluck and clean a chicken, saving the giblets, of which a broth should be made, assisted by any scraps of meat there may be, vegetables, and half an ounce of glaze. Next open the bird down the back, truss the legs and wings as for boiling, and flatten out the fowl like a steak. When to be cooked, wipe the fowl, brush it over with egg, turn it over on a cloth spread with breadcrumbs, and grill it care- fully over a bright fire. To do this effectively the crumbs must be given time to set well, and just before grilling a brush dipped in melted butter should be passed over the bird. Butter the gridiron and see that the fire is not too fierce. Lay the inside to meet the fire first, and turn gently — not too close to the coals ; butter should be brushed over the surface once or twice during the process. Serve as soon as the bird is done, on a hot dish, garnishing with watercress
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