Stuffed Fowl

Ingredients

• two ounces of fat bacon
• the same of suet
• two ounces of veal
• the same weight of lean ham
• the yolks of two hard-boiled eggs
• a tea-cupful of bread-crumbs
• a piece of butter
• a cupful of cream
• the juice of half a lemon

Method

1. 1

   Pound together bacon and suet.

2. 2

   Mince veal and grate ham.

3. 3

   Blend in a mortar, adding yolks and bread-crumbs.

4. 4

   Flavour with anchovy, salt, and pepper, mixing to a smooth paste with beaten eggs.

5. 5

   Stuff a young, boned fowl with this forcemeat, truss it, and put it in a stewpan with broth.

6. 6

   Stew for one hour, then serve with gravy made from the broth, thickened with butter and flour, and add cream and lemon juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 548. The excerpt below is the record exactly as published.

two ounces of fat bacon and the same ■of suet. Mince two ounces of veal and grate the same weight of lean ham. Blend all in a mortar, and beat in the yolks of two hard- j boiled eggs and a tea-cupful of bread-cnmibs. \ Flavour with an ancho\y, salt, and pepper to i taste, and mix to a smooth paste with three i well-beaten eggs. Stuff a young, boned fowl j with ^this forcemeat, truss it with the legs and i wings dra^NTi inward, and put it into a ste-wq^an I wdth a little white chicken or veal broth. When [ it has stewed one houi-, take it out on a hot ! dish ; boil up the gravy, and stir in a piece of butter rolled in flour and a cupful of cream. Squeeze in the juice of half a lemon

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