Braised Fowl

Ingredients

• a nice young fowl
• two ounces of butter
• a quarter of a pint of any good white wine
• one onion
• three cloves
• a blade of mace
• one shallot
• twenty peppercorns
• a teaspoonful of salt
• one bay leaf
• a piece of lard
• a teaspoonful of cornflour
• half a gill of cream

Method

1. 1

   Fill the fowl with forcemeat, heat butter in a stewpan, add wine, onion, cloves, mace, shallot, peppercorns, salt, and bay leaf.

2. 2

   Place lard on top of the fowl, cover, and simmer for 1 hour.

3. 3

   Strain gravy, thicken with cornflour and cream, and simmer for another 15 minutes before serving.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 60. The excerpt below is the record exactly as published.

Braised Fowl, — Take a nice young fowl, fill it with some good forcemeat, have ready a stewpan (earthen¬ ware it possible), with two ounces of butter, made hot. Put in a quarter of a pint of any good white wfine, one onion stuck with three cloves, a blade of mace, one shallot, twenty peppercorns, a teaspoonful of salt and one bay leaf; put a piece of lard on top of the fowl, place the lid on so as it will tightly fit, stand it over the simmering burner, and let it simmer for an nour. lake out the fowl, strain the gravy, thicken the same with a teaspoonful of cornflour and half a gill of cream

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