Young Chickens with Peaches

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This recipe comes from a manor house near Guildford in Surrey. It was written down in the early nineteenth century with a note that it was “very old” and had been made in that household every summer for several centuries.

The kitchen garden had small, violet-red Peregrine peaches fan-trained on its walls and these were used for this dish. Serve with green beans and rice.