Steamed or Boiled Fowl
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Serve separately a medium white sauce made with part water in which the fowl was cooked and part milk.
Presented as published in 1913. 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 Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 37. The excerpt below is the record exactly as published.
Steamed or Boiled Fowl. (1.) Clean and truss a fowl as for roasting. (2.) Tie it in a clean cheesecloth.
Cook this with the app: pantry check, scaling, and the assistant.