Grilled Chicken

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 1.0 chicken
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Chicken

a plucked chicken ↝ Chicken, ground, raw [Poultry Products]

For grilling

Butter a pan ↝ Butter, stick, unsalted [Dairy and Egg Products]
brush it all over with warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
whole egg beaten up ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a few little pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Garnish and Sauce

clean mixed pickles ↝ Relish, pickle [Olives, pickles, pickled vegetables]
chutney ↝ Chutney [Mustard and other condiments]
crisp watercress ↝ Watercress, raw [Vegetables and Vegetable Products]
Tartare sauce ↝ Tartar sauce [Mayonnaise]

For watercress seasoning

a little salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
tarragon vinegar

Optional for appearance

a peeled potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (12)

Take a plucked chicken, singe it and cut it partly down the back and remove all the bones except that just at the bottom part of the back.
Draw out the sinews from the thighs, trim the feet and legs, scald them, peel off the outer skin, and place them in the thighs.
Skewer up the fowl for cooking.
Butter a pan and place the bird in it.
Put a peeled potato within the breast of the bird to give it a plump appearance.
Brush it all over with warm butter and grill for about twenty minutes, occasionally basting it with the butter in the tin.
Take it up and brush it all over with whole egg beaten up and dip it in browned breadcrumbs.
Place a few little pieces of butter here and there on the top of the breast and grill for five to ten minutes more.
Dish it up, remove the potato, and garnish with clean mixed pickles, chutney, and crisp watercress.
Serve Tartare sauce in a sauceboat.
The watercress should be carefully picked and kept in cold water till about to be used, when it should be seasoned with a little salad oil and tarragon vinegar.
If there is no convenience for grilling, put the fowl for the same time and manner in a moderate oven.

Original Text

Grilled Chicken. Tartare Sauce.
(Poulet grillé. Sauce Tartare.)
TAKE a plucked chicken, singe it and cut it partly down the back and remove all the bones except that just at the bottom part of the back, draw out the sinews from the thighs, trim the feet and legs, scald them, peel off the outer skin, and place them in the thighs and skewer up the fowl for cooking. Butter a pan and place the bird in it, put a peeled potato within the breast of the bird to give it a plump appearance, brush it all over with warm butter and grill for about twenty minutes, occasionally basting it with the butter in the tin; then take it up and brush it all over with whole egg beaten up and dip it in browned breadcrumbs, place a few little pieces of butter here and there on the top of the breast and grill for five to ten minutes more; then dish it up, remove the potato, and garnish with clean mixed pickles, chutney, and crisp watercress, and serve Tartare sauce in a sauceboat. The watercress should be carefully picked and kept in cold water till about to be used, when it should be seasoned with a little salad oil and tarragon vinegar. If there is no con- venience for grilling, put the fowl for the same time and manner in a moderate oven. This dish is also excellent when cold.

Notes

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