Fowl (a la Francjaise)

Ingredients

• a couple of fine fowls
• a lump of butter
• one pound of veal
• one pound of fat bacon
• enough ham to flavour
• salt
• pepper
• a clove
• half a bay-leaf
• a few sprigs of parsley
• a little thyme
• as much boiling water as will be required for gravy

Method

1. 1

   Remove breast-bones from fowls and truss as for boiling.

2. 2

   Mix lemon-juice with butter and insert in fowls.

3. 3

   Cover with strips of bacon.

4. 4

   Fry veal and bacon without browning, season, and add water for gravy to stew the fowls.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 534. The excerpt below is the record exactly as published.

Fowl (a la Francjaise) . — Remove the breast- bones from a couple of fine fowls, and draw the strings from the legs ; truss them as for boiling. Mix some lemon -juice with a lump of butter, which insert in the fowls before placing them into a stewpan, then cover them with strips of fat bacon, cut very thin. IMake a sauce as follows : — Cut equal quantities of veal and fat bacon, one pound of each, into dice, with enough ham to flavour. Fry the meat , without browning it, in a good quantity of butter, season with salt, pepper, and add a clove, half a bay-leaf, a few sprigs of parsley, and a little thyme, with as much boiling water as will be required for gravy

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