Boiled Fowl
From The new home cook book, 1896
Serves 2
Nice with a little parsley added to the sauce.
Presented as published in 1896. 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 The new home cook book (1896), page 37. The excerpt below is the record exactly as published.
BOILED FOWL. Take a young fowl and fill the inside with oysters; ' place in a jar and plunge into a kettle of water ; boil for one and one-half hours ; there will be a quantity of gravy in the jar from the juice of the fowl and the oysters; make this into a white sauce
Cook this with the app: pantry check, scaling, and the assistant.