Fowl with Peas

Ingredients

• the remains of a cold roast fowl
• two ounces of butter
• a little flour
• chopped parsley
• pepper
• salt
• pounded mace
• half a pint of broth or gravy
• a pint of peas
• a tea-spoonful of sugar

Method

1. 1

   Fry the fowl in butter until browned.

2. 2

   Mix flour, parsley, pepper, salt, and mace.

3. 3

   Coat fowl in the mixture.

4. 4

   In a stewpan, combine broth, peas, and sugar.

5. 5

   Add fowl and stew until peas are tender.

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 Peas. — Frj' the remains of a cold roast fowl in two ounces of butter until they are of a good brown colour. Have ready on a I plate a little flour, chopped parsley, pepper, salt, I and pounded mace. Mix these ingredients well, I and turn each piece of fowl as it comes from the j frj-ing-pan, in the mixture. Place a stewpan over j the fire, with half a pint of broth or gravy, a pint I of peas, and a tea-spoonful of sugar

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