Fowl (a la Marongo)
From Cassell's dictionary of cookery, 1892
Serves 4
Time: fifty minutes altogether. Sufficient for four or five persons.
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.
four table- spoonfuls of the best Lucca oil into a stewpan, and cut a fowl into pieces, which dredge with flour. Lay them into the stewpan and brown over a moderate fire, turning each piece, that all may be of a good colour. A pint of stock, or water, should now be added, with a piece of garlic about the size of a pea, a dozen and a half, or more, of small button-mushrooms, salt, pepper, and a tea-spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.