Fowl with Onions

Ingredients

• a fowl, pluck, draw, singe, and wash
• a pint of white broth
• a dozen and a half of small onions

Method

1. 1

   Truss the fowl and lay it in a saucepan with white broth.

2. 2

   Rub the pan with butter and smear the fowl with it.

3. 3

   Season with pepper and salt, and stew gently for half an hour.

4. 4

   Add the small onions and stew for another half hour, turning the fowl three or four times during cooking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 550. The excerpt below is the record exactly as published.

owl, with Onions. — Pluck, draw, singe, and wash a fowl, and truss as if for boil- ing; lay it, with a pint of white broth, in a sauce- pan. The pan should be previously rubbed with butter, and the fowl should also be smeared with it. Season to taste with pepper and salt, and stew gently for half an hour; then add a dozen and a half of small onions

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