16. We must now turn the fowl on its breast, and take
the threaded trussing needle again, and pass it through the
middle of the pinion or wing, through the little bone, called
the sidesman or stepmother's wing, catching up the skin
which folds over the incision, and out through the other
little bone and wing.
17. We must pull this twine very tightly and tie it as
firmly as possible at the side of the fowl
18. We turn the fowl over on its back, keeping the neck
still towards us.
19. We put our finger in the incision (made for drawing
the fowl), and lift up the end of the breast bone.
20. We take the threaded trussing needle and pass it
through the skin over the bottom of the breast bone, over
one leg, back through the body close to the back bone, and
tie it firmly over the other leg at the side.
21. We take a piece of kitchen paper and butter it well:
22. We take this piece of buttered paper and wrap it
well round the fowl
23. We take a large saucepan half full of hot second
white stock or water, and put it on the fire.
N.B. — The reason1 why second white stock should be used is that the good-
ness which comes from the fowl after boiling adds to the goodness of
this stock, which can afterwards be used for soup.
N.B. — If hot water be used, the goodness which comes from the fowl after
boiling is only wasted, as it is not of sufficient strength to make the large
•quantity of water of any use.
L 2
164 National Training School for Cookery.
24. When the water is quite boiling, we place the fowl
in the saucepan with its breast downwards.
25. We also put into the saucepan one carrot, which has
been scraped, a small onion, which has been peeled, and a
bouquet of herbs for flavouring.
26. The fowl will take from three-quarters of an hour to
one hour to boil, according to its size.
N.B. — We must not allow it to boil fast, only to simmer. The saucepan
should be at the side of the fire.
Now we must make the Egg Sauce to be served with
the boiled fowl.
N.B. — If liked, the eggs can be omitted, and only plain white sauce poured
over the fowl for serving.
1. We take a small saucepan full of hot water, and put it
on the fire to boil.
2. When the water is quite boiling, we put in two eggs
to boil for te?i miiiutes.
3. We take a stewpan and put in it one ounce of butter
and one ounce of flour.
4. We mix them well together with a wooden spoon.
5. We pour in half a pint of milk✪ Boiled Fowl with Egg Sauce.
6. We put the stewpan on the fire, and stir the mixture
with a wooden spoon until it boils and thickens.
7. We must then remove the stewpan to the side of the
fire until required for use.
8. When the eggs are sufficiently boiled, we take them
carefully out of the saucepan with a spoon.
9. We take the eggs and knock them against the edge
of a basin to break off all the shell.
10. We take a small basin of cold water.
11. We cut the eggs in half and take out the yolks.
12. We put the whites into cold water to prevent their
turning yellow.
13. We take the whites of the eggs out of the water and
cut them to the shape of small dice.
14. We add the pieces of white of egg to the sauce in the
stewpan.
Cooking Poultry. — Trussing Boiled Fowl. 165
15. We now add one gill of cream to the sattce.
16. We move the stewpan to the centre of the fire, and
stir well till it boils again.
Page 65 · 3 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
16. We must now turn the fowl on its breast, and take the threaded trussing needle again, and pass it through the middle of the pinion or wing, through the little bone, called the sidesman or stepmother's wing, catching up the skin which folds over the incision, and out through the other little bone and wing.
17. We must pull this twine very tightly and tie it as firmly as possible at the side of the fowl
18. We turn the fowl over on its back, keeping the neck still towards us.
19. We put our finger in the incision (made for drawing the fowl), and lift up the end of the breast bone.
20. We take the threaded trussing needle and pass it through the skin over the bottom of the breast bone, over one leg, back through the body close to the back bone, and tie it firmly over the other leg at the side.
21. We take a piece of kitchen paper and butter it well:
22. We take this piece of buttered paper and wrap it well round the fowl
23. We take a large saucepan half full of hot second white stock or water, and put it on the fire.
N.B. — The reason1 why second white stock should be used is that the goodness which comes from the fowl after boiling adds to the goodness of this stock, which can afterwards be used for soup.
N.B. — If hot water be used, the goodness which comes from the fowl after boiling is only wasted, as it is not of sufficient strength to make the large •quantity of water of any use.
L 2
164 National Training School for Cookery.
24. When the water is quite boiling, we place the fowl in the saucepan with its breast downwards.
25. We also put into the saucepan one carrot, which has been scraped, a small onion, which has been peeled, and a bouquet of herbs for flavouring.
26. The fowl will take from three-quarters of an hour to one hour to boil, according to its size.
N.B. — We must not allow it to boil fast, only to simmer. The saucepan should be at the side of the fire.
Now we must make the Egg Sauce to be served with the boiled fowl.
N.B. — If liked, the eggs can be omitted, and only plain white sauce poured over the fowl for serving.
1. We take a small saucepan full of hot water, and put it on the fire to boil.
2. When the water is quite boiling, we put in two eggs to boil for ten minutes.
3. We take a stewpan and put in it one ounce of butter and one ounce of flour.
4. We mix them well together with a wooden spoon.
5. We pour in half a pint of milk.
6. We put the stewpan on the fire, and stir the mixture with a wooden spoon until it boils and thickens.
7. We must then remove the stewpan to the side of the fire until required for use.
8. When the eggs are sufficiently boiled, we take them carefully out of the saucepan with a spoon.
9. We take the eggs and knock them against the edge of a basin to break off all the shell.
10. We take a small basin of cold water.
11. We cut the eggs in half and take out the yolks.
12. We put the whites into cold water to prevent their turning yellow.
13. We take the whites of the eggs out of the water and cut them to the shape of small dice.
14. We add the pieces of white of egg to the sauce in the stewpan.
Cooking Poultry. — Trussing Boiled Fowl. 165
15. We now add one gill of cream to the sattce.
16. We move the stewpan to the centre of the fire, and stir well till it boils again.
Records on this page
Boiled Fowl with Egg SauceBoiled Fowl with White SauceTrussing a Fowl for Roasting