Braised Fowl

Ingredients

• Dress, clean, stuff and truss a fowl.
• Try out a one and one-half inch cube of fat salt pork
• one small sliced onion
• four slices carrot
• two sprigs parsley
• one-half bay leaf
• Add two cups boiling water.
• two tablespoons flour

Method

1. 1

   Sauté fowl in pork fat until entire surface is well browned, turning frequently.

2. 2

   Remove to a trivet in a deep pan and pour over fat remaining in pan cooked with onion, carrot, parsley, and bay leaf.

3. 3

   Add boiling water, cover, and bake in a slow oven until tender, basting every twenty minutes.

4. 4

   Serve with a sauce made by straining the stock remaining in pan, removing fat, and thickening with flour diluted with cold water.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 13. The excerpt below is the record exactly as published.

BRAISED FOWL. Dress, clean, stuff and truss a fowl. Try out a one and one-half inch cube of fat salt pork, and remove scraps. Sauté fowl in pork fat, until entire surface is well browned, turning frequently. Remove to a trivet in a deep pan and pour over fat remaining in pan cooked, three minutes, with one small sliced onion, four slices carrot, two sprigs parsley and one-half bay leaf. Add two cups boiling water, cover, and bake in a slow oven until tender, basting every twenty minutes. Serve with a sauce made by straining the stock remaining in pan, removing fat, and thickening with two tablespoons flour

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