Roman Fowl
From The cult of the chafing dish, 1904
Serve hot.
Presented as published in 1904. 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 cult of the chafing dish (1904) by Frank Schloesser, page 28. The excerpt below is the record exactly as published.
Roman Fowl. The preparation of Roman Fowl is sim- plicity itself. Pour four tablespoons of olive oil into the Chafing Dish with a pinch of salt, a teaspoon of Paprika, three cloves, and herbs to taste, but do not overdo the herbs. When the oil is sizzling put in all the limbs of a lightly boiled chicken, cut up. Cook it slowly, turning the meat so that all the flesh is equally cooked all over. When done it should be a delicate brown. Add half a cup- I02 THE CHAFING DISH ful of tomato sauce and the same of bouillon, also three shredded onions
Cook this with the app: pantry check, scaling, and the assistant.