To Roast Young Chickens

Original Recipe

When you kill young chickens, pluck them very carefully, truss and put them down to a good fire, dredge and baste them with lard; they will take a quarter of an hour in roasting; froth them up, lay them on the dish, pour butter and parsley on, and serve them up hot.

Ingredients

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  • lard
  • butter
  • parsley

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Instructions

  1. 1

    When you kill young chickens, pluck them very carefully, truss and put them down to a good fire, dredge and baste them with lard; they will take a quarter of an hour in roasting; froth them up, lay them on the dish, pour butter and parsley on, and serve them up hot.

Sources & Citations

Sources included so you can explore further.

Recipe by Mary Randolph from The Virginia Housewife; Or, Methodical Cook (1824)