Ingredients

  • 1–2 hens, that is, 3 lbs
  • 2–3 rusks
  • 2 spoons butter
  • salt

Method

Pour a dessertspoon of vinegar down the gullet of a live hen. Slaughter it after 2 or 3 hours, then clean and draw the bird. Or, after slaughtering the hen, soak it in cold water for an hour, and then bury in sand for a full 24 hours. Pluck, draw, and salt the bird, then cook it on a spit or on a dripping pan, basting with butter and rich bouillon. Fry 2 crushed rusks in 1 spoon melted butter and mix with the strained pan juices. Arrange the meat on a platter, cover with the sauce, and serve with salad.

Loading
Loading
Loading