Boiled Fowl

Ingredients

• the fowl (or other poultry)
• one small chopped carrot
• one onion
• one clove
• a little sweet herb
• celery (if desired)
• 1)4 tumblers of water

Method

1. 1

   Place the trussed fowl in a paper bag with bacon or fat ham on the breast, carrot, onion, clove, herbs, celery, salt, and pepper.

2. 2

   Seal the bag and tie it to prevent water from escaping.

3. 3

   Cook for 45-60 minutes in a moderate oven.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 18. The excerpt below is the record exactly as published.

Boiled Fowl. — Place the fowl (or other poultry) ready trussed, in a paper-bag. Put a little bacon or fat ham on the breast. Place in bag one small chopped carrot, one onion, one clove, a little sweet herb, celery (if de- sired), salt, and pepper, according to taste. Add 1)4 tumblers of water

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