Grilled Chicken, Tartare Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a plucked chicken, singe it and cut it partly down the back and remove all the bones except that just at the bottom part of the back, draw out the sinews from the thighs, trim the feet and leg...
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Cooking tools:
- Stove
- Chef's knife
- Cutting board
- Pot
- Skewer
Ingredients
- browned breadcrumbs
- whole egg
- butter
- warm butter
- breast
- potato
- chicken
- manner
- tarragon vinegar
- salad oil
- cold water
- watercress
- chutney
- pickles
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