Chicken With Parsley Sauce


1 whole chicken (medium size)
1 tablespoon salt
1 tablespoon Vegeta
2 medium carrots, scraped and cut into large pieces
1 small onion, peeled and halved
2 sprigs of cauliflower
1 small tomato, halved
1 garlic clove, peeled
1 cabbage leave
1 parsley root, scraped and cut
stick of celery
small bunch of parsley leaves
Parsley Sauce

Makes 6 servings


  • Cover the pieces of chicken with boiling water, and cook at boiling temperature for 15 minutes; then add one tablespoonful of salt. Add Vegeta, prepared vegetables and herbs. Cook at simmering temperature until chicken is tender.
  • Cook rice or pasta and set aside.
  • Remove chicken from the stock and reserve the stock.
  • Prepare Parsley Sauce according to directions.
  • Arrange the pieces of chicken on a platter bordered with cooked rice or pasta, placing the neck at one end of the platter and the "drumsticks" at the other, and the remaining pieces in order between.
  • Cover chicken with a Parsley Sauce, garnish with cooked vegetables (from the chicken stock) and serve immediately.

Try to buy organic chicken, they are healthier and taste better.

Real Cooking

Learn a Few Old Fashioned Hints on Setting the Table
Although every housekeeper had her own method for serving meals, a few general principles were governing all properly regulated service:

- When setting the table, cover first with a tablecloth, in order to prevent noise and protect the table.
- Place each serving article in its proper place and not in a confused "jumble."
- See that the tablecloth is spread smoothly, that the corners are of equal length, that the crease—if the cloth has been folded instead of rolled—is exactly in the centre.
- Place the flowers in the centre of the table.
For each person place knife, spoon and glass on the right, fork and napkin on the left.
- Place the glass at the point of the knife.
- Turn the edge of the knife towards the plate and the fork tines up, the spoon with the bowl up.
- If soup is to be served, place a square of bread or a roll on top of the napkin or between the folds.
- Place the pepper and salt at the corners of the table, unless individual salts are used, when they should be placed at the head of the plates, where the dessert spoon may be placed—the handle towards the right—for convenience.

The general rule in serving simple family meals, with or without a waitress, was for the hostess to serve the porridge and coffee at breakfast; the soup, salad and dessert at dinner, and pour the tea at the evening meal. When luncheon was served in the middle of the day the hostess usually did the greater part of the serving, as luncheon was considered to be the most informal meal of the day.