Botteds
From The Common sense recipe book, 1898
Very nice with the addition of parsley.
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 38. The excerpt below is the record exactly as published.
BOTT EDS iy VW Take a young fowl and fill the inside with oysters; place in a jar and plunge into a kettle of water; boil for one and one-half hours; there will be a quantity .of gravy in the jar from the juice of the fowl and the oysters; make this into white sauce with the addition of egg, cream, or a little flour and water; add oysters, or serve plain with the fowl. This is very nice with the addition of a little parsley to the sauce
Cook this with the app: pantry check, scaling, and the assistant.