Stewed Fowls

Ingredients

• Clean a fowl
• a teaspoonful of salt
• half the same quantity of pepper
• a small ground onion
• Put it on a gridiron
• put in a sliced carrot
• an onion stuck with six cloves
• a pint of good white stock

Method

1. 1

   Clean a fowl, open the back, cut the feet off, make an incision in the skin, and fix the bone internally.

2. 2

   Lay the fowl breast down, beat it flat, remove the breast bone, season with salt, pepper, and onion.

3. 3

   Cook on a gridiron over a slow fire, turning every five minutes until done.

4. 4

   Serve hot, garnished with gherkins, beetroot, and olives, with a cold sharp sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 200. The excerpt below is the record exactly as published.

Stewed Fowls.) Clean a fowl, open the back from one end to the other with a sharp knife, having previously cut the feet off at the second joint ; make an incision in the skin, and pass the bone through to fix it internally; lay the fowl on the table breast down, beat it as flat as possible with a chopper, take out the breast bone, and also the rough part of the interior of the back, especially if a large or old fowl ; after you have it in a nice shape, season all over with a teaspoonful of salt, half the same cpiantity of pepper, and a small ground onion; put it on a grid- iron over a slow fire, turning it every five minutes until done. Put it very hot in the centre of a dish. Garnish with cut gherkins, beetroot, and olives ; [pour a cold sharp sauce on these ; thus the fowl is hot and the sauce cold. Sharp Sauce. (Cold.) Make a sauce by boiling two spoonfuls of Chili vinegar, two of Harvey's sauce, two of catsup, one of chopped eschalot, ten of plain melted butter, and a teaspoonful of browned flour to just amalgamate the butter, etc., and allow to get cold. 5°5 BANQUETS OF THE NATIONS Vitklla assada. (Roast Veal.) Bone a shoulder of veal and stuff with a farce made of half a pound of veal and half a pound of minced ham, a small onion minced, a few sprigs of parsley minced, an ounce of capers, a little grated lemon peel, a pinch of finely pounded thyme, a teacupful of breadcrumbs, a crushed clove of garlic pounded fine, salt and pepper, and the yolk of three eggs. After stuffing sew up the shoulder; put it in a deep pan with slices of fat bacon under and over it. Brown it well ; then put in a sliced carrot, an onion stuck with six cloves, and a pint of good white stock

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