No. 1002 — English-Style Young Chickens with Spring Vegetables
English historical translation of Molokhovets recipe No. 1002 from the 1901 Russian cookbook, retaining original methods and measures.
Singe, eviscerate and wash the young chickens, then cut in halves or quarters. Salt, dust lightly with allspice and place in a long cooking pot.
Add a bouquet of parsley, leek and celery, together with peeled young carrots, new potatoes, cauliflower divided into small florets, sliced champignons and ½ spoonful of butter.
Cover with cold water, put on the lid and boil gently, skimming the surface and turning the chickens frequently.
After about thirty to forty minutes, when the chickens are tender, add shelled peas previously cooked separately in broth. Cook five to ten minutes more and transfer everything to a dish, pouring over the cooking juices.
To provide
2–3 young chickens ½ spoonful of butter A small cauliflower ½ Russian pound of new potatoes 1 glass of shelled peas | A small bunch of young carrots A bouquet of parsley, celery and Leek with their roots Salt and pepper |