Boiled Fowl

Ingredients

• 1 fowl
• 2 slices lemon
• i onion stuck with cloves
• i hard-boiled egg
• a little dried parsley
• 2 oz. flour
• 2 oz. butter
• | pint of milk
• | pint of stock from fowl
• seasonings

Method

1. 1

   Pluck, singe, and draw the fowl.

2. 2

   Truss by pocketing the legs and turning the wings underneath.

3. 3

   Place two slices of lemon on the breast.

4. 4

   Roll in a greased paper.

5. 5

   Place in boiling water with the onion.

6. 6

   Simmer gently for about one hour.

7. 7

   Place on a hot dish.

8. 8

   Untruss, and slip onto a hot ashet.

9. 9

   Coat with the white sauce.

10. 10

    Garnish with sieved yolk.

11. 11

    Place the two halves of hard-boiled whites at ends, and pile sieved yolk in each.

12. 12

    Garnish with parsley or coralline pepper.

As published

This recipe was extracted from Berridge House recipe book (1910), page 32. The excerpt below is the record exactly as published.

Boiled Fowl 1 fowl, 2 slices lemon, i onion stuck with cloves, i hard-boiled egg, a little dried parsley, 2 oz. flour, 2 oz. butter, | pint of milk, | pint of stock from fowl, seasonings

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