A nineteenth-century recipe from a London cookery book. The chickens weighed about
First make the stuffing by mixing all the ingredients together in a bowl, adding the melted butter last, and stirring very well.
Grease a baking tin with
Meanwhile simmer together the remaining wine, the brandy or whisky and the stock until reduced by about one-third. Five minutes before the chickens are done, take them from the oven, baste them with the stock and wine and sprinkle with the flaked almonds. Baste over the almonds and put the chicken halves back in the oven for 5 minutes so that the almonds brown delicately.
Lift the chicken halves on to a heated, flat serving dish. Pour off all but
©1980 The Estate of Elizabeth Ayrton