Boiled Fowl
From Buckmaster's cookery, 1887
Choose a young fowl with pale legs.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 119. The excerpt below is the record exactly as published.
Boiled Fowl. 271 stuffed, an onion inside and a piece of butter are thought to be an improvement. 2. Tie a rasher of fat bacon over the breast. 3. Put the fowl before a bright clear fire. 4. Roast slowly, with frequent basting. When ready (5) strain the gravy and pour it under the fowl. Garnish with watercresses. Precautions. — A young fowl is essential, which may be known by the large size of its feet and knee-joints and the smallness of the spurs. Try the pinions and breast. Baste frequently. BOILED FOWL. Ingredients. A Fowl. 1. Neatly truss and prepare a fowl ; be careful not to break the skin in picking. 2. Wrap it in a sheet of white buttered paper. 3. Put it into a clean stewpan or saucepan with plenty of lukewarm water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.