Fowl a la Carlsfors
From Modern cookery, in all its branches, 1884
Serves 6
For a dinner of ceremony, use specific force-meat recipes.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 255. The excerpt below is the record exactly as published.
FOWL A LA CARLSFORS. (ENTREE.) Pone a fowl without opening the back, and restore it to its original form by filling the vacant spaces in the legs and wings with force- meat ; put a roll of it also into the body, and a large sausage freed from the skin
Cook this with the app: pantry check, scaling, and the assistant.