Tough Old Fowl
From Paper-bag cookery, 1911
This method makes the old fowl tender.
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 18. The excerpt below is the record exactly as published.
Tough Old Fowl. — This can be sent tender to the table if treated as follows; — Clean, 60 SOYER’S PAPER-BAG COOKERY truss and stuff according to taste. Put five spoonfuls of dripping or butter
Cook this with the app: pantry check, scaling, and the assistant.