vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Preparation of Poultry and Game
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Use all giblets except the bill and claws. Scald feet and cut off claws. Fry head, neck, feet, heart, gizzard, and pinions with onion and carrot in butter, then add water or broth and Marsala to make a sauce.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 176. The excerpt below is the record exactly as published.
an ounce of butter, and half an onion
Cook this with the app: pantry check, scaling, and the assistant.