Boiled Fowl

Ingredients

• Prepare fowl nicely
• 1 onion
• 1 carrot
• 1 turnip
• teaspoonful salt
• a bunch parsley
• 1 bay leaf
• 1 oz. butter
• 1 oz. flour
• ½ pint milk
• the chopped-up whites of 2 hard-boiled eggs

Method

1. 1

   Prepare fowl nicely and place in well-buttered paper.

2. 2

   Place in boiling water, with onion, carrot, turnip, salt, parsley, and bay leaf.

3. 3

   Simmer gently according to size; a chicken about 0.5 hour, a full-sized fowl 1 hour.

4. 4

   For sauce, melt butter, stir in flour, add milk.

5. 5

   Thicken and add the chopped-up whites of hard-boiled eggs.

6. 6

   Grate the yolks over sauce on top of fowl and garnish round with parsley.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 44. The excerpt below is the record exactly as published.

Boiled Fowl. Prepare fowl nicely and place in well-buttered paper. Place in boiling water, with 1 onion, 1 carrot, 1 turnip, teaspoonful salt, a bunch parsley, and 1 bay leaf. Simmer gently according to size ; a chicken about ^-hour, a full-sized fowl 1 hour. For sauce which is poured over fowl, melt 1 oz. butter, stir in gradually 1 oz. flour, add i pint milk. Thicken and add the chopped- up Avhites of 2 hard-boiled eggs

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