Howtowdie (a Scotch dish)

Ingredients

• a young fowl
• four ounces of fresh butter
• half a pint of good stock
• three sprigs of parsley
• one sprig of thyme
• half a tea-spoonful of salt
• a quarter of a tea-spoonful of pepper
• six small onions
• a bay-leaf
• one clove

Method

1. 1

   Truss the fowl and stuff it with veal forcemeat.

2. 2

   Simmer with butter, stock, herbs, and spices for one hour.

3. 3

   Turn halfway and add more gravy.

4. 4

   Serve with spinach and poached eggs.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 730. The excerpt below is the record exactly as published.

three spx-igs of parsley and one of thyme, a small carrot, a bay-leaf, half a tea-spoonful of salt, and a quarter of a tea-spoonful of pepper. Boii ; then draw the saucepan to the side of the fire, and let its contents simmer gently for one hour. It must be only partially covered, or the gravy wiU not be clear. Take the fat off caro fully, strain the broth, and put it aside for use. It will keep for three or four days if boiled occa- sionally and kept without cover in a cool place. A few spoonfuls will improve sauces and gTavies. The veal ^viIL be found excellent if cut into convenient-sized pieces and served with a few stewed mushrooms and a little of the gravy. Sufficient for a pint and half. Probable cost, Is. 2d. Housewife's Cream. — Pub the yellow part of a fresh lemon upon three ounces of loaf sugar ; reduce the sugar to powder, and stir it until dissolved into half a pint of thick cream. Add the strained juice and a quarter of a pint of sherry, and whisk all well together until thick. Serve in custard-glasses, which should be kept in a cool place until wanted. This cream i.s better if made a few hours before it is used. Just before serving, dust a little powdered cinnamon or pink sugar over the top. Time, one hour to prepare. Probable cost, exclusive of the sherry, lOd. Sufficient for four glasses. • Howtowdie (a Scotch dish). — Truss a young fowl Tis for boiling, and stuff it with good veal forcemeat. Put it into a saucepan with a closely-fitting lid, and with it foiu- ounces of fresh butter, half a pint of good stock, thi'ee sprigs of parsley and one of thjnne, half a tea-spoonful of salt, a quarter of a tea- spoonful of pepper, six small onions, a baj'-leaf, and one clove. Simmer gently for one hour if the chicken is young and small, and longer if necessary. When it is half-cooked, turn it in the pan and pour another half-pint of gravy HUN (321 ) HUN over it. Have ready some spinach. Press it into small balls; flatten these on the toi), and lay a poached I'^g upon each. Put the fowl in the middle. Thicken the gravy, pour it over the fowl, and serve ;is hot as possible. A few stewed mushrooms may be sent to table on a separate dish. Sufficient for three or four per- sons. Probable cost of fowl, 2s. 6d. Hungarian Tongue (a German recipe). — Take a fi-esh bullock's-tongue. Put it into a stewpan with a carrot, an onion, a clove of garUc, a bay-leaf

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