Boiled Fowl and Rice
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 36. The excerpt below is the record exactly as published.
Boiled FoTvl and Rice. Take i fowl, mutton broth, 2 onions, 2 small blades of pounded mace, pepper and salt to taste, % pint of rice, parsley and butter. Truss the fowl as for boiling, and put it into a stewpan with sufficient clear, well-skimmed mutton broth to cover i-t; add the onion, mace, and a seasoning of pepper and salt; stew very gently for about one hour, should the fowl be large, and about half an hour before it is ready put in the rice, which should be well washed and soaked. When the latter is tender, strain it from the liquor, and put it on a sieve reversed to dry before the fire, and in the meantime, keep the fowl hot. Dish it, put the rice round as a border, pour a little parsley and butter over the fowl, and the remainder send to table in a tureen. Chicken Patties. Needed: The remains of cold roast chicken or fowl; to every ]^ lb. of meat allow 2 oz. of ham, 3 tablespoonfuls of cream, 2 tablespoonfuls of veal gravy, Yz teaspoonful of minced lemon peel, cayenne, salt and pepper to taste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.