Panned Fowl with Oysters

Ingredients

• Cut the fowl into pieces suitable for serving
• a teaspoonful of salt
• a fourth of a teaspoonful of pepper
• one cupful of boiling water
• half a cupful of rich milk or cream
• a tablespoonful of flour
• a cupful of well-washed oysters
• a teaspoonful of finely-chopped parsley
• a tablespoonful of lemon juice

Method

1. 1

   Season the fowl and bake with boiling water.

2. 2

   Baste and brown.

3. 3

   Prepare gravy with milk, flour, and oysters.

4. 4

   Serve with parsley and lemon juice.

Nutrition per serving

As published

This recipe was extracted from The Rural cook book (1907), page 17. The excerpt below is the record exactly as published.

Panned Fowl with Oysters. — Cut the fowl into pieces suitable for serving; lay them in a baking dish, flesh side down; season with a tea- spoonful of salt, a fourth of a teaspoonful of pepper and cover with thin slices of salt pork. Put one cupful of boiling water in the pan, cover closely and bake in a hot oven half an hour (for young chickens). Remove the cover, and baste every 10 minutes for another half hour, turning the pieces so they will brown. Remove to a hot platter, add half a cupful of rich milk or cream to the gravy in the pan, first skimming off all fat; THE RURAL COOK BOOK. 37 place on the top of the range and stir in a tablespoonful of flour and sane of butler blended together; when it boils add a cupful of well-washed (and cleaned from shells) oysters; watch carefully and as soon as the oysters are plump remove them from the fire; add a teaspoonful of finely-chopped parsley and a tablespoon ful of lemon juice. Pour around the fowl ; garnish with celery tips. An old fowl will require longer cooking. Chicken Pie, Southern Style- — Select a fowl weighing four or five pounds; clean carefully, singe and put it on in boiling water enough to cover it, and let it simmer gently until it begins to grow tender. Save this broth with the giblets. Now cut the chicken in small pieces; slice a quarter of a pound of fat pork very thin and try it with the chicken until it' is brown. After the chicken and pork are fried take them up and stir into the pan in which they were cooked a tablespoonful of flour. Stir it over the fire until brown ; then add a pint of the chicken broth, a teaspoonful of salt

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