Poultry Stock
From The Pattern cook-book, 1890
Serves 4
The fowl can be used in various dishes, and the stock serves as a base for cream soups and white sauces.
Presented as published in 1890. 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
- a fowl
- as small a stew-pan as will hold it
- cover it with cold water
Method
Clean and truss the fowl, place it breast down in the stew-pan, cover with cold water, and heat slowly to boiling.
Simmer until tender, skimming off scum.
Remove the fowl and cool.
Strain the water and remove the fat when cold.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 28. The excerpt below is the record exactly as published.
a fowl (skewer it), put it, breast down, in as small a stew-pan as will hold it, cover it with cold water
Cook this with the app: pantry check, scaling, and the assistant.