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Fowl, To Stew
From Cassell's dictionary of cookery, 1892
Serves 2
Time: one hour and a half to stew. Sufficient for a dish.
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 548. The excerpt below is the record exactly as published.
Fowl, To Stew. — Truss a fowl as for boiling, and put it into a stewpan containing a quart of good gravy ; add a head of celerj-, cut into j)ieces of an inch in length, pepper, salt, and a blade or two of mace. The fowl should be protected from the bottom of the stewpan ; use four- bright skewers for this purpose ; rest the fowl upon them, and stew till the gra\y is reduced to less than half its original quantity. Put the fowl on a hot dish, thicken the sauce with two ounces of butter rolled in floui-; season to taste, and add a glass of ketchup
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Cook this with the app: pantry check, scaling, and the assistant.