vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Poele for Poultry
From Recipes for the million, 1891
Serves 8
Poultry boiled in this poele becomes very white and tasty. In winter, it will keep good for at least a week.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for the million (1891), page 174. The excerpt below is the record exactly as published.
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.