Boiled Fowl: Egg Sauce

Ingredients

• Two fowls
• three ounces of butter
• one and one half ounces of flour
• one half pint of milk
• one half pint of cream
• two eggs
• one salt-spoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Clean and singe the fowls, chop off the legs, and truss them.

2. 2

   Grease kitchen-paper and tie over the breasts.

3. 3

   Plunge into boiling water, cover, and simmer for 1 to 1.25 hours.

4. 4

   Boil eggs for ten minutes, cool in cold water, chop whites.

5. 5

   Five minutes before fowls are done, melt butter, stir in flour, add milk gradually, then cream, pepper, and salt, cooking for two minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 38. The excerpt below is the record exactly as published.

Boiled Fowl : Egg Sauce.— Two fowls, three ounces of butter, one and one half ounces of flour, one half pint of milk, one half pint of cream, two eggs, one salt-spoonful of salt, one salt-spoonful of pepper

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