Braised Fowl

Ingredients

• an old two and one-half pound chicken
• two tablespoons vinegar or lemon juice
• one slice of carrot
• one slice of turnip
• sprig of parsley
• stalk celery
• two or three cloves stuck in one onion
• few drops Tobasco Sauce
• one teaspoon salt
• one pint water
• three level tablespoons flour
• one fourth cup water

Method

1. 1

   Clean and truss the chicken.

2. 2

   Put into a large Casserole in boiling water with vinegar or lemon juice.

3. 3

   After the second hour of cooking, add carrot, turnip, parsley, celery, onion, Tobasco Sauce, and salt.

4. 4

   Add more water if necessary and continue cooking until tender.

5. 5

   Strain off liquor, remove fat, and return to Casserole.

6. 6

   To the stock, add flour blended with water, stir to thicken, and boil for a few minutes.

7. 7

   Carve chicken and serve from Casserole.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 96. The excerpt below is the record exactly as published.

one pint water and cook smoothly. Pour sauce .over quails, cover closely and let simmer for about an hour or until done. When done, remove skewers, and - add one-half cup cream to sauce, let cook a moment and send to table in.Casserole. Serve quails on tanat with as- paragus, spinach or water cress. : BRAISED FOWL. ~~ Clean and truss an old two and one-half pound nes Put into large Casserole in boiling water with two table- spoons vinegar or lemon juice. Line cover of Casserole to keep in the steam. After second hour of cooking add one Slice of carrot, one slice of turnip, sprig of parsley, stalk celery, two or three cloves stuck in one onion, few drops Tobasco Sauce, or half sweet. green pepper and one tea- spoon salt. Add more water if necessary, cover closely again and continue cooking until tender. When done, lift chicken from Casserole, strain off liquor, remove part of ‘fat, measure and return to Casserole. When boiling hot, to — one pint of stock add three level tablespoons flour blended ; with one fourth cup water, stir to thicken smoothly and | " let boil up few minutes. Add more seasoning, if required. Carve chicken to serve, arrange in Casserole, Let get hot — and serve from Casserole. Will serve six or eight persons. — if a simpler combination of herbs and vegetables be pre+ ferred, add jone-half onion and one-half bay leaf an hour after cooking begins. But do not at any time let fowl boil rapidly. Keep it cooking slowly. three or four minders if needed, until tender. 4 ie BROWN FRICCASSEE OF BEEF, 2 i Cut squares about one-half inches, from one pound heat i of round beef. Dust with pepper, roll in flour and brown — , on all sides in hot fat from bacon or half bacon fat and & butter. To fat remaining in pan, add one tablespoon butter — -~—-have in all two tablespoons—brown, add one slice onion, one teaspoon salt

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