gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fowl, Braised
From Cassell's dictionary of cookery, 1892
Serves 2
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, Braised.— Fill a nice young fowl with forcemeat, after removing the breast-bone. Put it into a stewpan, with a pint of broth, two glasses of white wine, any available poultry trimmings and bones, an onion stuck with cloves, a piece of carrot, and two or three blades of mace, pepper, and salt. Lay thin slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.