The 1901 Cookbook Archive
No. 1003 — Young Chickens Stewed with Garlic and Tarragon
English historical translation of Molokhovets recipe No. 1003 from the 1901 Russian cookbook, retaining original methods and measures.
Clean three young chickens, cut each in half and place in a saucepan.
Add two finely chopped cloves of garlic, two pinches of tarragon, three tablespoons of olive oil or the source's alternative of one and a half small measures of butter, and a piece of concentrated stock dissolved in ¼ glass of hot water.
Season with one teaspoon of salt and ½ teaspoon of ground white pepper, cover and stew, watching carefully that the chicken does not burn.
The source says the dish is ready in half an hour.
Historical editorial note: The historical half-hour cooking indication does not replace safe poultry-temperature checks.
Original source: Read Russian recipe No. 1003. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.