Soyer, Alexis. The Modern Housewife, or Menagere Comprising nearly One Thousand Receipts for the Economic and Judicious Preparation of Every Meal of the Day, and those for the Nursery and Sick Room; with Minute Directions for Family Management in all its Branches. Simpkin, Marshall, and Co., London. 1880. pp 59-60
POULTRY FOR INVALIDS.
129. ROAST CHICKEN. - Procure a nice plump chicken, which draw and truss, and cut the sinews; pass the spit through under the skewer as usual, and set it down before a clear fire: after being there five minutes, have ready a pat of butter, in the bowl of a wooden spoon, with which rub the chicken all over; if the fire is too fierce, put it back a short distance, that it may roast of a yellowish-brown colour; when a light smoke arises from the chicken, which will be in about twenty minutes from the time it is put down, it is done; but to be quite sure whether a bird is done, the better way is to press it lightly with your finger and thumb; should it feel quite set, it is sufficiently cooked.
130. BOILED CHICKEN. - Put a quart of water to boil in a saucepan, with a saltspoonful of salt, and two ounces of butter; when boiling lay in the chicken, which keep gently simmering for twenty minutes, when it will be done.
By adding a few vegetables of each description to the water, and straining it when you take out the chicken, you have a very excellent broth either for the sick or healthy, especially if, after skimming off the fat, you add a little vermicelli, which must be boiled in it five minutes.
As it is very improbable that a sick person would eat the whole chicken at once, I have annexed a few receipts, by which a chicken would suffice for four meals.
First, put a tablespoonful of rice in a stewpan, with half a pint of light broth; let it boil gently until the rice is in pulp, then put in the wing or leg of the previously-cooked chicken, which let remain to warm about five minutes; should the rice be too dry, add a little more broth; serve the fowl and rice together upon a hot plate. Secondly, if wanted plain, set it in a stewpan, with a few spoonfuls of stock, and let it warm, gently. Thirdly, it may be folded in a sheet of paper lightly oiled and warmed very gently upon a gridiron; and, Fourthly, plain broiled upon a gridiron, and served with a little light gravy.