From:
The Thorough Good Cook
Entrees: 7. Chickens with Macedoine of Spring Roots
Prepare for boiling two
fat chickens of an equal size, and
rub the
breasts over with
butter; slice a
lemon without the
rind, lay a few pieces on the breasts of the chickens, and completely cover them with slices of fat
bacon, tied closely round ; place them in a stew-pan, fill up with
poele; let them
boil for half an hour; when you dish them, shake the water out and wipe off the fat. They should be served with a
delicate Macedonian, made thus:
Boil some very young
carrots, cut them of a
neat shape; also some
turnips, cut the same; a few
French beans, cut; and some
asparagus points boiled quite green; have boiling a very
clear rich Spanish sauce, and a few minutes before you serve the chickens throw these
roots into the
sauce; let them boil up, then skim the sauce, and add a little
sugar and
salt.