Fowl, Marinaded
From Cassell's dictionary of cookery, 1892
Serves 4
Time: six hours to marinate; twenty minutes to fry.
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 542. The excerpt below is the record exactly as published.
Fowl, Marinaded. — Cut a fine fowl into joints, and then into neat pieces. Pour over them, on a dish, equal quantities of oil and lemon-j nice, a small wine-glassful of each. Shred a couple of shallots, and lay a bunch of herbs and some sprigs of jjarsley about them ; season with a dessert-spoonful of pepper
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