With Parsley Sauce
1 whole chicken
1 tablespoon salt
1 tablespoon Vegeta
carrots, scraped and cut into large
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
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
- Remove chicken from the stock
and reserve the stock.
- Prepare Parsley Sauce according
- 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
NOTE: Try to buy organic chicken, they are healthier and taste
Old Fashioned Hints on Setting
had her own method for serving meals, a
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
- 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.
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
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.