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 (17)

chickens ↝ Chicken, ground, raw [Poultry Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
good gravy sauce ↝ White sauce or gravy [Dips, gravies, other sauces]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
lemon ↝ Lemon, raw [Citrus fruits]
the livers broiled ↝ Duck, domesticated, liver, raw [Poultry Products]
the gizzards cut, slashed and broiled, with pepper and salt ↝ Gizzard [Liver and organ meats]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a handful of sorrel ↝ Chard, raw [Other dark green vegetables]
half a pint of goose gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
a shallot shred small ↝ Shallots, raw [Vegetables and Vegetable Products]
some parsley boiled very green ↝ Parsley, raw [Not included in a food category]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a glass of red wine ↝ Wine, red [Wine]
sliced lemon ↝ Lemon, raw [Citrus fruits]

Instructions (6)

Slit your chickens down the back, season them with pepper and salt, and lay them on the gridiron over a clear fire, and at a great distance.
Let the insides continue next the fire till they are nearly half done; then turn them, taking care that the fleshy sides do not burn, and let them broil till they are of a fine brown.
Have ready good gravy sauce, with some mushrooms, and garnish them with lemon and the livers broiled; the gizzards cut, slashed and broiled, with pepper and salt.
Take a handful of sorrel, and dip it in boiling water; then drain it, and have ready half a pint of goose gravy, a shallot shred small, and some parsley boiled very green.
Thicken it with a piece of butter rolled in flour, and add a glass of red wine; then lay your sorrel in heaps round the chickens, and pour the sauce over them.
Garnish with sliced lemon.

Original Text

Chickens.
SLIT your chickens down the back, season them with pepper and salt, and lay them on the gridiron over a clear fire, and at a great distance. Let the insides continue next the fire till they are nearly half done; then turn them, taking care that the fleshy sides do not burn, and let them broil till they are of a fine brown. Have ready good gravy sauce, with some mushrooms, and garnish them with lemon and the livers broiled; the gizzards cut, slashed and broiled, with pepper and salt, or you may make the following sauce: Take a handful of sorrel, and dip it in boiling water; then drain it, and have ready half a pint of goose gravy, a shallot shred small, and some parsley boiled very green; thicken it with a piece of butter rolled in flour, and add a glass of red wine; then lay your sorrel in heaps round the chickens, and pour the sauce over them. Garnish with sliced lemon.

Notes

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