Fowl, Broiled
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for 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 537. The excerpt below is the record exactly as published.
Fowl, Broiled.— This is a hasty and very excellent dish, suitable for the supper-table, to be had in perfection at Windsor, Cookham, &c. Take off the head of a young fowl, and when the bird is dead, ch-aw and plunge it into boiling water. Remove the skin and feathers together. Split it up the back, and lay the inside downwards on a gridiron over a clear fire. Tui-n frequently, and pepper lightly on all sides. When sufficiently done, put it on a hot dish, sprinkle salt, and rub well with butter
Cook this with the app: pantry check, scaling, and the assistant.