Braised Fowl with Macaroni

Ingredients

• A pair of fowls
• 2 onions
• butter
• 2 slices of bacon
• 2 carrots
• pepper
• salt
• a bundle of sweet herbs
• 1 lb. of ribbon macaroni
• I5c. bottle of French tomato sauce
• I oz. of butter
• Parmesan cheese

Method

1. 1

   Trim a pair of fowls as for boiling, putting a piece of butter and an onion inside each; lay in saucepan over two slices of bacon with an onion and two carrots cut in pieces; add pepper and salt to taste, and a bundle of sweet herbs; moisten with a little stock, put a piece of buttered paper over the fowls, and set to braise very slowly for an hour, frequently basting with their own liquor.

2. 2

   Throw one pound of ribbon macaroni into fast boiling salt water; when done (twenty minutes) drain off the water, put them into a saucepan with the contents of a fifteen cent bottle of French tomato sauce, and one ounce of butter previously melted; toss on the fire a few minutes, adding plenty of Parmesan cheese.

3. 3

   Place the chickens on a dish with the macaroni round them and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 22. The excerpt below is the record exactly as published.

Braized Fowi (With Macaroni)—Ingredients—A pair of fowls, 2 onions, butter, 2 slices of bacon, 2 carrots, pepper, salt, a bundle of sweet herbs, stock, 1 Ib. of ribbon macaroni, I5c. bottle of French tomato sauce, I oz. of butter, Parmesan cheese

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