Fowl, Poese for

Ingredients

• Take two pounds of ham
• two pounds of veal
• two carrots
• two onions
• one pound of butter
• the juice of four lemons
• a pinch of salt
• a pinch of pepper
• a couple of laurel-leaves
• a sprig of fennel
• a sprig of thyme
• a spoonful of boiling stock

Method

1. 1

   Cut ham and veal into small pieces, add carrots and onions, butter, lemon juice, salt, pepper, laurel leaves, fennel, thyme, and boiling stock.

2. 2

   Stew until all the gravy is extracted.

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.

d pinch of pepper, a piece of butter about the size of an Qgg, and four truffles. Put the meat, flavour- ing, and truffles in a covered baking-dish, arranging, in layers, first meat, then season- ing and butter, then truffles, and bake for one hour in a moderate oven. Next prepare the gravy, by stewing down the bones of the fowl, pheasant, &c., with a very small piece of garlic, two shallots, some nutmeg, a tea-spoon- ful of sjilt, one clove, a spoonful of sugar, a dessert-spoonful of brandy, a table-spouuful of sherry, and a pint of water. Stew this until the gravy is reduced to half the quantitj-, when strain, and pour it on the meat. Cover carefidly, and return it to the oven for two hours ; if left uncovered until cold, the butter will rise to the surface. If a covered baking- dish is not at hand, a stone jar wUl answer the purpose, though, in the latter case, the meat would require to be turned out of the jar before sending to table. Probable cost, IBs. to 20s. Sufficient for eight or ten persons. Fowl Pilau.— Stew a young fowl in half a gallon of good veal broth, with the foUowiog spices fastened in a muslin bag : — Of cloves, all- spice, mace, and peppercorns, each a quarter of an ounce, coriander seed and cinnamon, half an ounce, and forty cardamom seeds, all pounded. Soak one pound of good rice in water for ten minutes, drain and fry it with two ounces of butter until slightly browned, then add it to the broth, and stew until the fowl is tender, and nearly without moisture. Have ready six slices of bacon, curled and grUlod, and a couple of onions, sliced and fried a nice brown. Pile the fowl in the middle of a dish vnth. the rice over it, and garnish with the bacon, fried onions, and hard-boiled eggs. Cut into quarters. Time, half an hour to stow without rice ; half an hour with it. Probable cost, 4s. 3d. Sufficient for four or five persons. Fowl, Poese for.— This is a broth to boil fowls in ; it is prepared in the following way : — Take two pounds of ham and two poAntis of veal, cut into small pieces ; add two carrots and two onions, also cut, one pound of butter, the juice of four lemons, a pinch of salt and pepper, a couple of laurel-leaves, a sprig of fennal and thjTne, and a spoonful of boiling stock

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