Creme of Fowl

Ingredients

• Take meat (say breast of fowl)
• Have a piece of bread (fourth quantity of meat) soaked in milk.
• add I tablespoonful of cream.
• season with pepper and salt.

Method

1. 1

   Put meat through mincer three times, then bruise it through a wire sieve with iron or wooden spoon.

2. 2

   Soak bread in milk, bruise through sieve, mix all in a basin.

3. 3

   Put into a mould, cover with paper, put in a pan of boiling water, draw to side, but do not allow it to boil.

4. 4

   Large mould will take 0.5 hour, small ones a quarter of an hour.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 14. The excerpt below is the record exactly as published.

CREME OF FOWL. Take meat (say breast of fowl), and put it through mincer three times, then bruise it through a wire sieve with iron or wooden spoon. Have a piece of bread (fourth quantity of meat) soaked in milk, which also bruise through sieve, put all in a basin, season with pepper and salt, add I tablespoonful of cream,

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