Chicken (one or two) ½ lb. carrots ½ lb. bacon (cig mochyn) 1 oz. butter 1 oz. flour 1 small cabbage 2 large leeks Pepper and salt Bunch of mixed herbs Stock Dripping 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 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 ½ 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 of the cooked cabbage on a dish and place the bird on it. Garnish with the carrots and pour the liquor over the cabbage. |
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