Fowl (a la Tartare)
From Cassell's dictionary of cookery, 1892
Serves 4
Time: twenty minutes to broil. Probable cost: 3s. 6d.
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 Tartare). — Split open a large fowl at the back, and press it tlat into a dish of clarified butter ; the feet have been previously taken off, and the legs bent in. In ten minutes fry it in butter a pale brown, and then cover with tine bread-crumbs and beaten egg. Dip the fowl once more into the clarified butter and broil over a slow fire, taking care that it does not bum. It should be turned often. Serve with a brown gravy
Cook this with the app: pantry check, scaling, and the assistant.