Recipe or source entry
Boiled Chicken and Bacon
Truss and boil a chicken as in the foregoing number; strain and boil down the broth from the chicken, and use it to make some parsley sauce, No. 48, and when the chicken is dished up, pour the green parsley sauce over it, and serve boiled streaky bacon on a separate dish; garnish with any favourite vegetable in season.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter10/chicken-bacon.html- Legacy revision
8531e8373e9b- Source checksum
4aa4bcdc4bd62a5880625212c6c1044fd004b8f67929a9a2e5d803661a785787- Legacy text checksum
1cbbfbb46a5f22f804e5bf45c8bf51f581ae314f3df67e5044cda8c533625663
Cite this page
Boiled Chicken and Bacon. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter10/chicken-bacon.html