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Broiled Chicken, Bacon Garnish

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Select a plump broiler and then singe.
  2. Then split down the back and draw.
  3. Wash well.
  4. Remove the breast bone.
  5. Place in a frying pan, the split side down, and add one cup of water.
  6. Cover closely and then steam for ten minutes.
  7. Now rub well with shortening.
  8. Dust very lightly with flour.
  9. Broil for twenty minutes, turning every four minutes;
  10. lift to a hot platter, brush with melted butter and garnish with bacon.