Fowl, Braised, with Tomatoes

Ingredients

• a fowl
• a clove of garlic
• the best part of a quarter of a pound of butter
• a large breakfast-cupful of strong-white gravy
• half a dozen tomatoes
• a shallot
• salt
• pepper
• a grain of cayenne
• the quarter of a salt-spoonful of powdered ginger
• the same of nutmeg
• half a salt-spoonful of flour of mustard
• the juice, strained, of a large lemon
• a wine-glassful of Marsala

Method

1. 1

   Rub garlic over a hot stewpan, lay in the fowl covered with buttered paper.

2. 2

   Pour in gravy and bring to a boil, then simmer.

3. 3

   Baste frequently for 45 minutes, then add tomatoes, shallot, and seasonings.

4. 4

   Simmer for an hour or more and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 537. The excerpt below is the record exactly as published.

Fowl, Braised, with Tomatoes.— Put a stewpan over the fire, and when hot, rub a <dove of garlic over the bottom two or three times. Lay a fowl in the pan, prepared as if for boiling, the breast being covered with well-buttered paper. Use the- best part of a <iuarter of a pound of butter on the paper, and p(jur in a large breakfast -cupful of strong- white gravy. Bring the gravy to a boil, and then draw it aside to sinnner gently. Baste frequently with the gravy for thi-ee-quarters of an horn-, then add half a dozen tomatoes sliced, a shallot minced, salt, pepper, a grain of cayenne, the quai-ter of a salt-spoonful of powdered ginger, the same of nutmeg, and half a salt-spoonful of flour of mustard. Put the tomatoes in last, with the juice, strained, of a large lemon, and a wine-glassful of Marsala

Cook this with the app: pantry check, scaling, and the assistant.