Chicken
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Allied cookery, British, French, Italian, Belgian, Russian (1916).
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). 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.
Serbia. Associated with Serbia by the source's category: Serbian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Put a good slice of salt pork into a saucepan.
- When it has fried a little add some chopped parsley root, carrot, onion, and a small clove of garlic.
- Joint the fowl and place it in the pan, add salt and pepper.
- Cook in the oven about one hour, then add 3 or 4 peeled tomatoes with the seeds removed.
- Continue to add in the pan enough water to baste the fowl frequently.
- Cook until the fowl is tender and serve with rice to which minced cooked ham or bacon has been added.
- Pour the gravy in the pan over the chicken.