Fowl, Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Time: large fowl, one hour; moderate-sized one, three-quarters. Sufficient for three or four 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 536. The excerpt below is the record exactly as published.
Fowl, Boiled.— Truss the fowl firmly, and boil slowly in a saucepan of hot water. The slower it boils and the better it is skimmed the plumper and whiter it will be. Boiled tongue, ham, or bacon should accompany it. Place the fowl on a hot dish, and pour over it bechamel, parsley and butter, oyater or mushroom sauce
Cook this with the app: pantry check, scaling, and the assistant.