Marionade of Chicken

This is one of the sparser recipes in Avis’ manuscript, but it is nevertheless very good. The marionade is essentially a marinade for chicken, which is then battered and deep-fried. It would have been an excellent way to moisten and tenderise elderly birds that had finished laying. ‘Chicken’ was distinguished from ‘fowl’ in the Victorian era, the former being the young version of the latter. Recipes for ‘fowl’ tended to be longer-co