Home › Chicken Recipes › Spread Eagle

Spread Eagle

Salt, pepper, and made mustard to taste I gill (1/2 cup) chopped cooked ham I tablespoonful chopped parsley Tomato sauce Watercress 2 ozs. (4 tablespoonfuls) butter or drippings Singe and draw the chicken and split it down the back; leave the wings on, but remove the breastbone. Season well inside with salt, pepper, and made mustard. Lay the bird in a well-buttered baking tin. Sprinkle with the ham and the parsley, brush with the melted butter or drippings and cook it in a moderate oven for twenty-five minutes, keeping it well basted while cooking. Pour some hot tomato sauce on to a hot platter, lay the chicken on it, and garnish the top and the bottom of the dish with watercress. 43 ( Serve for breakfast or luncheon.

A squab may be cooked in the same way. Split a nice squab up the back, flatten it a little with a knife, and truss the wings each side of the breast.

Put a skewer through to keep it flat. Grill it over a clear fire for five minutes, turning once.

Then place it in a buttered tin, covering it with buttered bread crumbs; cook in a hot oven for ten minutes, place on a piece of toast after removing the skewer, and pour over some nice thick brown gravy.

Garnish with watercress.