Casserole of Fowl

Ingredients

• one and a half ounces of clarified dripping
• one onion (sliced)
• one slice of bacon
• the pieces of fowl
• stir the flour into the fat
• add the stock (or water)
• a few thin strips of lemon peel
• a squeeze of lemon juice
• a little chopped parsley

Method

1. 1

   Remove the skin from a fowl and cut it into joints.

2. 2

   Heat clarified dripping in a stewpan, add sliced onion and bacon, then the fowl.

3. 3

   Cook until white, then remove.

4. 4

   Stir flour into the fat, add stock gradually, and simmer for half an hour.

5. 5

   Color the sauce, add lemon juice, strain into a casserole, add fowl, cover, and bake for two hours.

6. 6

   Garnish with parsley before serving.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 116. The excerpt below is the record exactly as published.

Casserole of Fowl. Remove the skin from a fowl and cut it into joints and neat pieces, dividing the legs and breakfng the back into two pieces. Put one and a half ounces of clarified dripping into a stewpan and when it is hot add one onion (sliced), one slice of bacon and the pieces of fowl, and let the latter cook over a gentle heat until they are white; turn them frequently, and remove from the pan directly they are done, taking care they do not become brown. Then stir the flour into the fat in the pan and when it is well mixed add the stock (or water) by degrees, and stir until the sauce is smooth and thick; sea- son it well and add the spices and a few thin strips of lemon peel, and let it simmer very gently for half an hour. Color the sauce a light brown, add a squeeze of lemon juice, and strain it into an earthen casserole; put in the fried fowl, and after covering it with a piece of greased paper, put on the lid and place the casserole in a moderately hot oven for two hours; a little chopped parsley

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