The 1901 Cookbook Archive
No. 2809 — Supplementary Note on Preparing Chickens
English historical translation of Molokhovets recipe No. 2809 from the 1901 Russian cookbook, retaining original methods and measures.
The source adds the following to the note on chickens on page 355. For chickens intended for boiling, remove feathers, then cut off the feet and head, draw the bird, singe it and wash it. Soak in cold water for at least half an hour.
Wash the detached head and feet in several changes of cold water, scald them with boiling water, remove feathers from the head and the outer skin from the feet, wash again and begin cooking them in cold water.
Add the cleaned giblets to the water, including gizzard and liver. Cut open, clean and wash the gizzard, and carefully remove the gall bladder from the liver.
Historical editorial note: This numbered item is a historic supplement on poultry preparation rather than an independent recipe. Modern poultry handling should prevent cross-contamination and use appropriate cooking temperatures.
Original source: Read Russian recipe No. 2809. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.