Roast Fowl (German Method)
From Cassell's dictionary of cookery, 1892
Serves 4
Use about a teaspoonful of arrowroot or corn-flour for thickening.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 548. The excerpt below is the record exactly as published.
a fine fowl that , has been well larded and stuft'ed A\ath force- ' meat. Take it from the spit and remove to a | stewpan. Put butter over the breast, sprinkle ] it with salt, and pour in a cup of milk or nice veal broth. Cover it closely, but baste and steam slowly. When tender, which will be in about three-quarters of an hour, serve the fowl with the sauce thickened in the dish, and a garnish of sliced lemon. Use about a tea- spoonful of arrowroot or corn-flour
Cook this with the app: pantry check, scaling, and the assistant.