Roast Chicken
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
- Prepare the chicken.
- Fill with Two stalks of celery, Two onions, One cupful of bread crumbs, One fagot of potherbs, Two tablespoons of butter, or shortening, One egg.
- Put the celery, onions and potherbs through the food chopper.
- Mix bread crumbs, butter and beaten egg.
- Fill into the chicken and then sew the opening.
- Shape and roast in a moderate oven for twenty minutes to the pound.
- Baste every ten minutes the first half hour, then every twenty minutes until the chicken is cooked.