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Steamed Fowl
From The household cook book, 1902
Serves 4
Time, 2 to 3 hours.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 118. The excerpt below is the record exactly as published.
STEAMED FOWL. — Place a fowl in a close steamer and cook 1 hour. Then remove the steamer, rub well with salt, and stuff as for baking; steam again until perfectly tender, then place it in a baking- pan, rub with flour and butter and place in the oven until brown, basting often with butter. Use some of the liquor in the steamer for gravy by adding it to the butter in the drip- ping-pan; thicken the gravy with flour, and add the chopped giblets
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