Boiled Fowl

Ingredients

• To truss a fowl for boiling
• Melt I oz. of butter
• mix in i oz. of flour
• pint of milk
• rather less than \ pint of liquid in which fowl was boiled
• add salt, pepper

Method

1. 1

   Truss the fowl, squeeze lemon juice over it, tie in a buttered cloth, and boil in water.

2. 2

   Simmer for 1 to 1.5 hours.

3. 3

   Serve with a white sauce made from butter, flour, milk, and boiling liquid, garnished with egg and parsley.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 7. The excerpt below is the record exactly as published.

Boiled Fowl To truss a fowl for boiling, cut off the legs at the first joint, put the finger inside the fowl and loosen the skin all round the leg until the leg can be drawn inside the body (care must be taken, or the skin will split) ; then tie the legs securely in place with a piece of string. Truss the wings as for roasting, draw the skin of the neck underneath, and fasten with a few stitches. Squeeze some lemon-juice over the fowl, tie up in a buttered cloth, and put in a pan of boiling water. Boil 5 or 10 minutes, then simmer gently for i to \\ hour according to size. When done, put the fowl on a hot dish, and cover entirely with a white sauce made as below. i6 HOUSEHOLD COOKERY Melt I oz. of butter in a pan, mix in i oz. of flour, \ pint of milk, and rather less than \ pint of liquid in which fowl was boiled. Stir till it boils, add salt, pepper

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