Stuffed Fowl

Ingredients

• One boned fowl
• £ lb. lean veal
• £ lb. fat bacon
• 2 tablespoonfuls of bread crumbs
• the yolks of 2 hard-boiled eggs
• 1 teaspoonful of chopped parsley
• £ teaspoonful of grated lemon rind
• £ teaspoonful of pepper

Method

1. 1

   Bone a fowl without breaking the skin, mince finely the veal, bacon, and yolks of eggs.

2. 2

   Mix all well with the bread crumbs, parsley, lemon rind, and pepper, pack into the fowl, sew it up, and stew gently for one hour.

3. 3

   Serve white sauce poured over.

4. 4

   This is very good cold.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 55. The excerpt below is the record exactly as published.

Stuffed Fowl. One boned; fowl, £ lb. lean veal, £ lb. fat bacon, 2 tablespoonfuls of bread crumbs, the yolks of 2 hard- boiled eggs, 1 teaspoonful of chopped parsley £ teaspoonful of grated , lemon rind, and £ teaspoonful of pepper

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