Fowls (Stewed)

Ingredients

• 2 nice young Fowls
• A tablespoonful of Butter
• one of Fat
• 2 Onions
• I wineglass of White Wine
• A blade of Mace
• 2 oz. of Vermicelli
• About 1 dozen Allspice
• i oz. of Macaroni
• Pepper put into a tiny muslin bag
• Stuffing for the Chicken

Method

1. 1

   Have your chickens nicely cleaned and singed.

2. 2

   Set them on a slow fire in a flat baking-pot with a cup of water, two or three white onions (only peeled and slit across the top), the little bag of spice, and the butter and fat.

3. 3

   Let it simmer for an hour (the chicken to be skewered and stuffed with the ordinary stuffing used for turkey), turning the breast downwards.

4. 4

   When nearly done, stir in the vermicelli and macaroni.

5. 5

   Add a little white stock if necessary.

6. 6

   Remove the bag of spice and place the fowls on a dish, and just before serving whip up an egg with a glass of wine or some lemon juice, and pour over the chickens.

7. 7

   Serve.

8. 8

   Very good.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 26. The excerpt below is the record exactly as published.

FOWLS (STEWED). over, put over them some more butter and fat, and a glass of wine. Put on the outside of the h'd of the baking-pot some coals of wood fire. When the chickens are nice and brown, send them in. Garnish with some fried bacon, and serve with bread sauce. • Time, about one hour and a half. FOIVL SAUTA (WITH GREEN PEAS OR MUSHROOMS^ (An Entree.) Ingrectients. The remains of Cold Roast Chicken. i dessertspoonful of Floor. I oz. Butter. ^ a pint of weak Stock. A saltspoonful of Pepper. Salt. i pint of Green Peas. A little' Nutmeg. i teaspoonful of Sugar. Cut up the fowl into nice pieces, put it into a stewing- pan with the butter, let it fry a nice brown, having sprinkled it with pepper and salt. Dredge in the flour, shake the ingredients well about, then add the stock and peas. Stew till the latter are tender, which will be twenty minutes. Arrange the chicken round and the peas in the middle. Mushrooms may be substituted for peas. FOWLS {STEWED). (My Mother's Recipe. The Cape way of cooking a pair of young Fowls.) Ingredients. 2 nice young Fowls. A tablespoonful of Butter and one of Fat. 2 Onions. I wineglass of White Wine. A blade of Mace. 2 oz. of Vermicelli. About I dozen Allspice and i dozen i oz. of Macaroni. Pepper put into a tiny muslin bag. Stuffing for the Chicken

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