Boiled Fowl or Turkey
From Cassell's dictionary of cookery, 1892
Serves 4
This method helps achieve a snow-white appearance for the fowl.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 60. The excerpt below is the record exactly as published.
a fowl or a turkey, by rubbing the breast over with lemon-juice, or by placing a few thin slices of lemon on the breast, and covering them over with a piece of buttered paper, and wrapping the whole in a cloth
Cook this with the app: pantry check, scaling, and the assistant.