Fowl a la Tartare
From The thorough good cook, 1895
Serves 2
Check doneness by thrusting a knife into it.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 143. The excerpt below is the record exactly as published.
Fowl a la Tartare. Take a fine fowl, turn in the legs as usual, then cut it in two ; take the bones off from the back, cut off the breast- bones, break those of the lecfs, flatten the I'owl with the back of your knife, and season it with salt and pepper; then dip it into clarified butter, and next into crumbs of bread, equally on all sides. Now broil it up to a tine colour, on a slow fire, that it may be done thoroughly. Thrust your knife into it to ascertain if it is well done ; it requires an hour
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Cook this with the app: pantry check, scaling, and the assistant.