Chickens

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Be particularly careful in drawing your chickens, which done cut off their claws, and truss them for dressing.
  2. Put them down to a good fire, and singe, dust, and baste them with butter.
  3. When they are enough, froth them, and lay them in your dish.
  4. Serve them up with parsley and butter poured over them, and gravy and mushroom sauce in boats.
Original Text
Chickens. BE particularly careful in drawing your chickens, which done cut off their claws, and truss them for dressing. Put them down to a good fire, and singe, dust, and baste them with butter. When they are enough, froth them, and lay them in your dish. Serve them up with parsley and butter poured over them, and gravy and mushroom sauce in boats.----A large chicken will take half an hour; a small one twenty minutes.
Notes
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