Fowl, To Boil
From Cassell's dictionary of cookery, 1892
Serves 4
A little sauce should be poured over the fowl, and the remainder served in a tureen.
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 546. The excerpt below is the record exactly as published.
Fowl, To Boil.— Pick, singe, and truss the j fowl, with the heart, liver, and gizzard inside. ' Tie it securely, and plunge into boiling water. ! Add a little salt
Cook this with the app: pantry check, scaling, and the assistant.