Black Cock, Stewed

Ingredients

• Joint the black cock in the same way as an ordinary fowl
• fry in plenty of butter
• a clove of garlic
• Put a small wine-glassful of stock
• two of port wine
• a seasoning of salt and pepper

Method

1. 1

   Fry the black cock in plenty of butter until nicely browned, then remove the garlic.

2. 2

   Add stock, port wine, salt, and pepper to the frying pan to make gravy.

3. 3

   Put the black cock into a stewpan, pour the gravy over, and simmer gently for about half an hour or until tender.

4. 4

   Serve the meat high on the dish with gravy and sippets of toast around it.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 245. The excerpt below is the record exactly as published.

Black Cock, Stewed.— Joint the black cock in the same way as an ordinary fowl, and fry in plenty of butter until nicely bro^vTied, with a clove of garlic, which should bo removed before the stewing is commenced. Put a small wine-glassful of stock and two of port wine, and a seasoning of salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.