Broiled Chicken
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Broiled Chicken.
Singe and split a young chicken down the back, and wash it in two quarts of cold water and one teaspoonful of soda; when perfectly clean wipe dry with a cloth; place then on a dish, season with salt and pepper, and one tablespoonful of olive oil or soft butter; rub them well in the seasoning; place in a double gridiron and broil ten minutes on each side over a clear fire; or, put in a hot oven, with inside down, and it will bake in half an hour; garnish with breakfast bacon and cress and serve with tartare sauce.
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Broiled Chicken.
Singe and split a young chicken down the back, and wash it in two quarts of cold water and one teaspoonful of soda; when perfectly clean wipe dry with a cloth; place then on a dish, season with salt and pepper, and one tablespoonful of olive oil or soft butter; rub them well in the seasoning; place in a double gridiron and broil ten minutes on each side over a clear fire; or, put in a hot oven, with inside down, and it will bake in half an hour; garnish with breakfast bacon and cress and serve with tartare sauce.
