Fowl (Poulet aux Cressons)
From Cassell's dictionary of cookery, 1892
Serves 4
Time, from half to one hour, according to size.
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 543. The excerpt below is the record exactly as published.
Fowl (Poulet aux Cressons) . — Place a layer of fresh watercresses on a dish ; let them be quite free from moisture ; arrange evenly, and sprinkle salt lightly over them. If vine- gar be approved, pour a small quantity over the cresses. A roast fowl may now be laid upon them
Cook this with the app: pantry check, scaling, and the assistant.