Fowl, Hagout of

Ingredients

• Boil down the inferior parts, bones, etc., of a couple of roast fowls
• an onion quartered
• a couple of shallots
• two blades of mace
• some lean bits of ham
• a bunch of herbs
• Cover with stock or water
• Put a piece of butter into a stewpan
• flour sufficient to absorb the butter
• a table-spoonful of lemon-juice
• about a tea-spoonful of powdered sugar

Method

1. 1

   Boil down the inferior parts of roast fowls with onion, shallots, mace, ham, and herbs until nourishment is extracted.

2. 2

   Melt butter in a stewpan, add flour, strain the liquor into it, and season.

3. 3

   Place fowl pieces in gravy, add lemon juice and sugar, heat without boiling, and serve with croutons.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 544. The excerpt below is the record exactly as published.

Fowl, HagOUt of. — Boil down the inferior parts, bones, kc, of a couple of roast fowls, and cut the joints into neat pieces as for a fricassee. Stew with the trimmings an onion quartered, a couple of shallots, two blades of mace, some lean bits of ham, and a bunch of herbs. Cover with stock or water, and boil i very gently till all the nourishment is extracted, j The bones should be crushed before begirming I to boil. Put a piece of butter into a stewpan and let it melt ; add flour sufficient to absorb the | butter, strain the liquor from tho hones into it, j and stir over the fire for a few minutes. Season ' with pepper and salt. Place the pieces of fowl | nicely in the gra^'j-, pour in a table-spoonful of I lemon-juice, and about a tea-spoonful of pow- dered sug

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