Fowl (a la Kemonlade)
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: 7s. or 8s.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 535. The excerpt below is the record exactly as published.
Fowl (a la Kemonlade). — Beat a fine fowl with a rolling-pin imtil it is reduced to a pulp, and then stew it in about two quarts of water till the liquor is reduced one-half. Put another fowl into the liquor, and let it boil one hour or more. Take it out, and when cold cut it up into convenient-sized pieces : place all in a salad-dish, with a di-essing of equal quantities of oil and vinegar, and the hard-boiled yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.