Boiled Fowl
From The practical cookbook, 1917
Serve with Drawn-butter sauce, White sauce, or with chopped celery, sliced eggs, or cooked oysters added to either sauce.
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 40. The excerpt below is the record exactly as published.
Boiled fowl. Dress, clean, and truss a 4-pound fowl ; tie in a piece of cheesecloth, place on a trivet in a kettle, half surround with boiling water, cover, and cook slowly till tender, turning occasionally. Add salt last hour of cooking. A piece of salt pork boiled with the fowl
Cook this with the app: pantry check, scaling, and the assistant.