To Cook an Old Fowl
From Tempting dishes for small incomes, 1891
It will eat as good as a young fowl.
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 33. The excerpt below is the record exactly as published.
To Cook an Old Fowl. Prepare the fowl for roasting, stuff it with bread- crumbs, parsley, and a little sweet herb, a very small onion, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.