Boiled Fowl
From The Bile Beans cookery book, 1931
Usually served with boiled ham, bacon, or tongue.
Presented as published in 1931. 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 Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 5. The excerpt below is the record exactly as published.
BOILED FOWL.—Put fowl into stewpan with plenty of cold water, bring it to a boil. Simmer gently, _ for the slower it boils the plumper and whiter will fowl - be. If liked very white, put few slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.