Stewed Fowl
From Soyer's standard cookery, 1912
Serves 4
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 82. The excerpt below is the record exactly as published.
Stewed Fowl. Place a fowl in a stewpan, with enough salt water to nearly STANDARD COOKERY. 117 cover it. Add a slice of rather fat ham, and a very little garlic, some powdered pimento, and a little saffron
Cook this with the app: pantry check, scaling, and the assistant.