Poele for Boiled Poultry

Ingredients

• Cut into large dice one pound of beef suet
• one pound of very fat bacon
• two pounds of veal
• put them into a stew-pan with three pints of boiling water
• one pound of fresh butter
• two tablespoonfuls of salt
• a bay leaf
• an onion
• three cloves
• a few sprigs of thyme
• a large bundle of parsley and green onions

Method

1. 1

   Boil all ingredients gently until the onion is done, then strain through a hair sieve.

2. 2

   This poele makes poultry very white and tasty, and can be kept for at least a week in winter.

As published

This recipe was extracted from Recipes for the million (1891), page 174. The excerpt below is the record exactly as published.

POELE, for Boiled Poultry, &c. — Cut into large dice one pound of beef suet, one pound of very fat bacon, and two pounds of veal, previously fried till it is white ; put them into a stew-pan with three pints of boiling water, one pound of fresh butter, two tablespoonfuls of salt, a bay leaf, an onion, three cloves, a few sprigs of thyme, and a large bundle of parsley and green onions

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