Stewed Fowl with Onions (Poulet a la Lyonnaise)

Ingredients

• 1 fowl
• 2 oz. butter or dripping
• 1 pt. boiling water
• 2 tea-sps. Bo vril or Liebig
• 1£ doz. small white onions
• 1 oz. butter
• 1 tea-sp. sugar

Method

1. 1

   Prepare and truss the fowl as for boiling.

2. 2

   Melt 2 oz. butter or dripping in a deep stewpan, and, when very hot, put in the fowl, turning it until well browned on all sides.

3. 3

   Add the water mixed with the Bovril or Liebig, cover, and place in a moderate oven until the fowl is tender.

4. 4

   Meanwhile, prepare the onions and brown them in hot butter, sprinkle with sugar, and drain.

5. 5

   About half an hour before the fowl is ready, add the onions to finish cooking together.

6. 6

   Serve the fowl on a hot dish, removing trussing threads, and arrange the onions around.

7. 7

   Reduce the gravy if necessary, strain, and serve separately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 445. The excerpt below is the record exactly as published.

Stewed Fowl with Onions (Poulet a la Lyonnaise) 1 fowL 2 oz. butter or dripping. 1 pt. boiling water. 2 tea-sps. Bo vril or Liebig 1£ doz. small white onions. 1 oz. butter. 1 tea-sp. sugar

Cook this with the app: pantry check, scaling, and the assistant.