A Fowl or Rabbit, &c.—(No. 97.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (4)
  1. Pick and truss it the same as for boiling, cut it open down the back, wipe the inside clean with a cloth, season it with a little pepper and salt, have a clear fire, and set the gridiron at a good distance over it, lay the chicken on with the inside towards the fire (you may egg it and strew some grated bread over it), and broil it till it is a fine brown: take care the fleshy side is not burned.
  2. Lay it on a hot dish; pickled mushrooms, or mushroom sauce (No. 305), thrown over it, or parsley and butter (No. 261), or melted butter flavoured with mushroom catchup (No. 307).
  3. Garnish it with slices of lemon; and the liver and gizzard slit and notched, seasoned with pepper and salt, and broiled nicely brown, with some slices of lemon.
  4. For grill sauce, see No. 355.
Original Text
A Fowl or Rabbit, &c.—(No. 97.) We can only recommend this method of dressing when the fire is not good enough for roasting. Pick and truss it the same as for boiling, cut it open down the back, wipe the inside clean with a cloth, season it with a little pepper and salt, have a clear fire, and set the gridiron at a good distance over it, lay the chicken on with the inside towards the fire (you may egg it and strew some grated bread over it), and broil it till it is a fine brown: take care the fleshy side is not burned. Lay it on a hot dish; pickled mushrooms, or mushroom sauce (No. 305), thrown over it, or parsley and butter (No. 261), or melted butter flavoured with mushroom catchup (No. 307). Garnish it with slices of lemon; and the liver and gizzard slit and notched, seasoned with pepper and salt, and broiled nicely brown, with some slices of lemon. For grill sauce, see No. 355. N.B. “It was a great mode, and taken up by the court party in Oliver Cromwell’s time, to roast half capons, pretending they had a more exquisite taste and nutriment than when dressed whole.” See Joan Cromwell’s Kitchen, London, 1664, page 39.
Notes
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