The 1901 Cookbook Archive
No. 1001 — Young Chickens Roasted on a Gridiron
English historical translation of Molokhovets recipe No. 1001 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and stuff young chickens as in No. 996. Salt and thoroughly dust with flour.
Beat two eggs and coat the chickens with them, then cover thickly with dried grated bread or breadcrumbs so that none of the chickens' skin is visible.
Arrange on a gridiron, put a piece of fresh butter on each bird and set the gridiron over a baking sheet in a hot oven.
The original advises roasting for twenty to twenty-five minutes, constantly drizzling with a little fresh butter.
To provide
2–4 young chickens and ½ glass of flour 2 eggs and 10 rusks | 3–4 spoonfuls of butter For the stuffing, see No. 996 |
Historical editorial note: The short historical cooking time is not a guarantee of safe doneness.
Original source: Read Russian recipe No. 1001. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.