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
Method
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.