Gravy-Broth of Fowls

Ingredients

• the required number of fowls
• fill up with water or broth
• carrot
• turnip
• onion
• celery
• cloves
• mace
• salt

Method

1. 1

   Roast the fowls until half done, then place in a stock-pot.

2. 2

   Fill with water or broth, bring to a boil, skim, and add the vegetables and spices.

3. 3

   Boil for two hours and strain.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 101. The excerpt below is the record exactly as published.

Gravy-Broth of Fowls. The flesh of fowls yields an extract which in gustatory j finesse is superior even to that of mutton ; by roasting its flavour is naturally enhanced, and the extract becomes gravy-broth. Eoast the required number of fowls before a brisk fire, until they are half done ; then put them # It should therefore be written hotchpot; when ending with polch, thta is derived from the English to potch, to boil tender ; of this the French equivalent is pocher, now restricted to signifying the parboiling of eggs,1 to poach, I APPLICATION OF BROTHS FOR SOUPS 147 into a stock-pot, fill up with water or broth, and heat to boiling; skim, add carrot, turnip, onion, celery, cloves, mace, and salt

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