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Classic
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page 44
let them then boil in a pan of water, wherein they lie placed close on top of
each other.
Baked chickens with parsnips.
Wash, scrape and quarter a few parsnips; parboil for twenty minutes; prepare a
young chicken by splitting open at back; place in a dripping pan, the skin side
up, lay parsnips around the chicken, sprinkle with salt and pepper and add an
egg-sized lump of butter, or two or three nice pieces of pickled pork; put
enough water in the pan to prevent burning, place in oven and bake until both
the chickens and parsnips are done a delicate brown. Serve the chicken
separately on a platter, pouring the gravy in the pan over the parsnips.
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