Steamed Fowl

Name: Steamed Fowl
Yield: 2 servings
Ingredients: Clean and wipe dry a plump hen weighing about 3 or 4 lbs.; Make a filling of 1 head of celery, chopped fine; 1 onion, chopped fine; 3 cups of bread crumbs, without crusts; 1 teaspoon of salt; 1/2 teaspoon of pepper; 1 egg, well beaten; butter size of a large egg

From The Cook County cook book, 1912

Serves 2

For the sauce, rub flour until smooth, add salt, pepper, and water from steaming.

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 177. The excerpt below is the record exactly as published.

STEAMED FOWL. — Clean and wipe dry a plump hen weigh- ing about 3 or 4 lbs. Make a filling of 1 head of celery, chopped' fine, 1 onion, chopped fine, 3 cups of bread crumbs, without crusts, 1 teaspoon of salt and y^ of pepper, 1 tgg, well beaten, and butter size of a large egg

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