Boiled Fowl
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 56. The excerpt below is the record exactly as published.
Boiled Fowl. — Truss and press the legs into the sides. Cover with buttered paper, plunge into hot water lightly salted, and boil gently for about f hour. Serve with ham, tongue, or bacon. Pour a little parsley, lemon, or oyster-sauce over, and serve the remainder in a tureen. Fowl aux Olives. — Cut the fowl into 8 pieces, and place in a fiat saucepan. Chop an onion, fry it brown, sprinkle in a pinch of flour, boil 2 seconds ; add a few spoonfuls of white wine. After the wine has been poured into the saucepan the same quantity of broth should be added, and when the mixture boils it should be allowed to simmer by the fire. Add sweet herbs, or, as a Parisienne says, ‘ a bouquet ’ (parsley, shallot, a bay-leaf, and thyme). Simmer for 20 minutes. Skim and strain the sauce over the pieces which have been put into another saucepan. Warm all up together, and put in 18 olives that have been stoned and scalded. Minced. Fowl and Eggs. — Stewr gently for 1 hour or so the bones, fat, and skin of the remains of cold roast or boiled fowl. Skim, and when nearly boiling, addl teacupful of milk thickened with flour. As soon as it thickens put in the chicken cut into neat squares. Let it get hot, but do not boil. Pour into a dish lined with the stuffing left from the chicken. Strew breadcrumbs over the surface, lay eggs (broken into separate cups) over the surface, and bake again till the whites of the eggs are set. Roast Fowl. — Truss the fowl with the giblets under the wings. Singe it. Roast for f hour, basting often with butter, and sprinkle with flour some minutes before serving. If liked stuffed, use a veal stuffing, or a ham forcemeat. Serve with plenty of rich light-brown gravy, and bread or oyster-sauce. Time, f to 1 horn-. Fowl Sandwiches. — Mince the flesh and season with salt, mix with it a little butter to give consistency, and spread between thinly cut slices of bread. Fowl a la Tartare. — Boil a fowl
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