Boiled Fowl with White Sauce

Ingredients

• 1 fowl
• 2 pints boiling water
• 0.5 onion
• 1 teaspoon salt
• 1 teaspoon pepper
• about a breakfastcup of white sauce
• 1 hard-boiled egg
• 1 teaspoon chopped parsley
• 1 teaspoon dried thyme

Method

1. 1

   Clean the fowl and put it in boiling water with onion, salt, and pepper.

2. 2

   Boil for about twenty minutes.

3. 3

   Strain the water and use it to make a white sauce.

4. 4

   Mix chopped hard-boiled egg with the sauce and pour over the fowl.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 36. The excerpt below is the record exactly as published.

1 teaspoon pepper. 3 sausages or a little minced chicken, ham or bacon, or a little potted meat. (A teaspoon chopped parsley and a teaspoon dried thyme.) 1. — Prepare the stuffing in exactly the same way as for a fowl or duck Pill the turkey with the paste. 2. Eoast in exactly the same way as a fowl or duck. A good sized turkey will take two hours to cook in an oven. Bread sauce can be served with it if liked. Note. — Turkeys, like fowls, are much better roasted before the fire than in an oven. It must also be remembered that a large sized turkey is sometimes too big to go into the oven of the ordinary Nigerian range. If impossible to roast in front of the fire, a large native pot must be used as an oven. 78 FOWLS. Roast Pigeon. (I). Prepare and roast exactly as a fowl, but for eight or ten minutes only. A small dessertspoon of butter or lard placed in the baking tin is quite enough for two pigeons. It is a great improvement to put a slice of toasted bread under the pigeons in the baking tin. Serve the pigeons on the toast with the little gravy poured over them. Boiled Fowl with White Sauce. (I). 1 fowl. 2 pints boiling water. £ onion. 1 teaspoon salt and pepper About a breakfastcup of white sauce. 1 hard-boiled egg. (1 teaspoon chopped parsley 1 teaspoon dried thyme

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