Fowl Stock
From Cookery, 1897
This stock is light colored, delicate, and nourishing.
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 7. The excerpt below is the record exactly as published.
Fowl Slock. — This is a useful preparation, especially for children and invalids, and one in which people living in the country can often indulge. Take an old fowl, pluck and clean it, cut it in half, and boil it for two hours with some salt and pepper, a couple of carrots, two leeks, and half a bay-leaf. The result is very light coloured broth, but it is delicate and very nourishing. Before serving add an eggspoonful of Maggi’s essence
Cook this with the app: pantry check, scaling, and the assistant.