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Chicken Roasted

From The invalid's own book (1853).

Source and licence

From The invalid's own book (1853), printed page 109, digitised by the Internet Archive: https://archive.org/details/63830620R.nlm.nih.gov

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

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

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Ingredients

Method

  1. After having drawn and trussed neatly your chicken, set it before a clear fire, and let it roast five or six minutes.
  2. Then with a little butter in a spoon rub the chicken all over.
  3. The fire must not be too brisk, as it should not colour it more than a light yellow.
  4. In about a quarter of an hour a light smoke will rise from it, which shows it is done enough ;
  5. but if you are not quite sure, press it lightly with your finger and thumb, and if it feels solid you may remove it from the fire.