Boiled Fowl with Egg Sauce

Ingredients

• 1 fowl
• 1 carrot
• 1 small onion
• A bouquet of herbs
• 2 eggs
• 1 oz. of flour
• Gill of cream

Method

1. 1

   Prepare and truss the fowl.

2. 2

   Boil it with carrot, onion, and herbs for 45 minutes to 1 hour.

3. 3

   For the egg sauce, boil eggs for 10 minutes, then mix butter and flour in a saucepan, add milk, and serve with the fowl.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 63. The excerpt below is the record exactly as published.

1 carrot > o 1 1 onion ) 1 oz. of flour ...» • o oj 1 si For Piqttante Sauce. 1 carrot 1 onion 1 shalot 1 oz. butter I oz. of flour Pepper and salt ^ 1 dessertspoonful of Harvey Sauce I 1 dessertspoonful of Mushroom Ketchup 1 tablespoonful of vinegar J \ pint of brown stock Time required, abozct four hours and a half. Now we will show you how to cook Sheep's Trotters. 1. We take the sheep's trotters, wash them well in a basin of cold water ; then put them in a stewpan, with sufficient cold water to cover them, put the stewpan on the fire, and when it boils, take the stewpan off, strain off the water, and put the trotters in a basin of cold water. N.B.— This is to blanch them. 2. We wash the stewpan out, wash the trotters tho- roughly, and then put them back in the stewpan. 3. We take a carrot, wash it, and scrape it clean with a sharp knife. 4. We take an onion, wash it, and peel it. 5. We put one ounce of flour into a basin, and mix it smoothly with a tablespoonful of cold water. For White Sauce. d. 1 oz. butter 1 J oz. of flour ox 1 gill of milk 0} Pepper and salt , 4 mushrooms (if obtainable) . . . \ pint of stock from sheep's trotters j 3* Lesson:; on Cooking Meat. — Sheep's Trottej's. 161 6. We now put the vegetables into the stewpan with the trotters, we also add a tablespoonftil of vinegar, tzvo quarts of zvater, and a tablespoonftil of salt ; and stir in the flour and zvatcr. 7. We put the stewpan over the fire, and stir it till it just boils, then move it to the side of the fire, to simmer for four hours, 8. While the trotters are cooking, we should make the sauce, either piquante sauce, or white sauce, according to taste. For piquante sauce, or white sauce, the above pro- portion of ingredients should be used, and the sauces made in the same way as directed in u Sauces, Lessons No. I and No. 4." 9. After that time we take the trotters carefully out of the stewpan, and arrange them on a hot dish, and serve them with the sauce, which can either be poured over the irottersy or served separately in a sauce-boat, according to taste. 1 62 National Training School for Cookery. TRUSSING A FOWL FOR BOILING. Average cost of a " Boiled Fowl" and "Egg Sauce" INGREDIENTS. i fowl i\ oz. of butter i carrot 1 small onion A bouquet of herbs 2 eggs i oz. of flower \ pint of milk Gill of cream Time required^ about one hour and a quarter. Now we wrill show you how to prepare a Fowl, and truss it for boiling. 1. We take a fowl that has been already plucked, and put it on a board. 2. We prepare it and clean it in the same way as described in " Trussing a Fowl for Roasting," from Note I to Note 12. 3. We take a sharp knife and cut off the claws, and the end of the legs of the fowl to the first joint. 4. We take a twist of paper or taper and light it. 5. We take the fowl up by its legs, and hold the lighted paper under it to singe off the little hairs. 6. We then hold the fowl up by its wings and singe the other end. N.B. — We must be careful in singeing not to blacken or mark the fowl in any way. 7. We turn the fowl on its back with the tail towards us. 8. We put our hands through the incision (made for drawing the fowl), and pass two fingers round the inside of the leg, so as to loosen the outside skin. 9. We draw this outside skin right off the legs, and pi-ess the legs well into the sides of the foivl, forcing the breast up to give the fowl a good shape. s. d. ..29 .. o i\ I" . . O 2 } o If .. o 6 Cooking Poultry. — Trzcssiug Boiled Fowl 163 10. We pull this outside skin and turn it neatly inside the fowl over the joints of the legs. 11. We turn the fowl on its breast, and draw tightly the breast skin over the incision on to the back of the neck. 12. We cross the ends of the wings over the back of the neck. 13. We now turn the fowl on its back with the neck towards us. 14. We take a trussing needle and thread it with fine twine. 15. We take the threaded trussing needle, and pass it through the bottom of one thigh, through the body, and out on the other side through the other thigh. 16. We must now turn the fowl on its breast, and take the threaded trussing needle again, and pass it through the middle of the pinion or wing, through the little bone, called the sidesman or stepmother's wing, catching up the skin which folds over the incision, and out through the other little bone and wing. 17. We must pull this twine very tightly and tie it as firmly as possible at the side of the fowl 18. We turn the fowl over on its back, keeping the neck still towards us. 19. We put our finger in the incision (made for drawing the fowl), and lift up the end of the breast bone. 20. We take the threaded trussing needle and pass it through the skin over the bottom of the breast bone, over one leg, back through the body close to the back bone, and tie it firmly over the other leg at the side. 21. We take a piece of kitchen paper and butter it well: 22. We take this piece of buttered paper and wrap it well round the fowl 23. We take a large saucepan half full of hot second white stock or water, and put it on the fire. N.B. — The reason1 why second white stock should be used is that the good- ness which comes from the fowl after boiling adds to the goodness of this stock, which can afterwards be used for soup. N.B. — If hot water be used, the goodness which comes from the fowl after boiling is only wasted, as it is not of sufficient strength to make the large •quantity of water of any use. L 2 164 National Training School for Cookery. 24. When the water is quite boiling, we place the fowl in the saucepan with its breast downwards. 25. We also put into the saucepan one carrot, which has been scraped, a small onion, which has been peeled, and a bouquet of herbs for flavouring. 26. The fowl will take from three-quarters of an hour to one hour to boil, according to its size. N.B. — We must not allow it to boil fast, only to simmer. The saucepan should be at the side of the fire. Now we must make the Egg Sauce to be served with the boiled fowl. N.B. — If liked, the eggs can be omitted, and only plain white sauce poured over the fowl for serving. 1. We take a small saucepan full of hot water, and put it on the fire to boil. 2. When the water is quite boiling, we put in two eggs to boil for te?i miiiutes. 3. We take a stewpan and put in it one ounce of butter and one ounce of flour. 4. We mix them well together with a wooden spoon. 5. We pour in half a pint of milk

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