Fowl, To Souse

Ingredients

• a fowl hot from the spit
• two or three onions, shred very fine
• a pint of boiling water
• a small tablespoonful of pepper and salt mixed

Method

1. 1

   Cut the fowl into joints and lay them in a hot deep dish.

2. 2

   Sprinkle the shredded onions and the pepper and salt over the fowl.

3. 3

   Pour the boiling water over all and cover tightly.

4. 4

   Do not uncover until quite cold.

5. 5

   The joints of a cold fowl may be prepared similarly and then heated in a saucepan.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 548. The excerpt below is the record exactly as published.

Fowl, To Souse.— Take a fowl hot from the spit, one that has been well basted with butter. Cut it into joints, and laj' them in a hot deep dish. Have ready two or three onions, shred very fine, sprinkle them over the fowl with a small table-spoonful of pepper and salt mixed. Pom* over all a pint of boiling water

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