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Young birds need not be used for this dish. Truss them as for boiling. Cut the bacon, leeks, and carrots into dice. Put them into a casserole with the butter and fry for a few minutes, stir in the flour until it thickens and browns. Place the chicken in the thickened sauce. Wash and cut up a small cabbage and put it into the casserole with the chicken, add a bunch of herbs, leeks and sprinkle in pepper and salt. Add 1/2 pint of stock, put some small lumps of dripping or butter on the bird, cover, and simmer for 2 or 3 hours. When serving, make a bed or the cooked cabbage on a dish and place the bird on it. Garnish with the carrots and pour the liquor over the cabbage |