Boiled Chicken Dish

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
main components
Instructions (10)
  1. Boil six small chickens very white.
  2. Boil and peel hogs tongues.
  3. Boil a cauliflower very white, like milk and water.
  4. Boil spinach green.
  5. Lay the cauliflower in the middle.
  6. Arrange the chickens close all around the cauliflower.
  7. Arrange the tongues around the chickens with the roots outwards.
  8. Place the spinach in little heaps between the tongues.
  9. Garnish with little pieces of toasted bacon.
  10. Lay a little bit of bacon on each of the tongues.
Original Text
TAKE six small chickens boiled very white, fix hogs tongues boiled and peeled, a cauliflower boiled very white like milk and wa- ter where it, and a good deal of spinach boiled green; then lay your cauliflower in the middle, the chickens close all round, and the tongues round them with the roots outwards, and the spinach in lit- tle heaps between the tongues. Garnish with little pieces of bacon toasted, and lay a little bit on each of the tongues.
Notes
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