With a Saucepan over the Sea

Ingredients

• i pint of consomme
• 2 tablespoonfuls of sherry
• a dozen potato balls fried in butter
• a dozen button mushrooms
• some chopped parsley

Method

1. 1

   Brown the young fat fowl cut into joints.

2. 2

   Add the consomme and cover tightly; cook for 30 minutes.

3. 3

   If the fowl is old, it will take longer.

4. 4

   Add sherry, potato balls, mushrooms, and parsley.

5. 5

   Cook for 10 more minutes and serve in the same dish.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 28. The excerpt below is the record exactly as published.

With a Saucepan over the Sea young fat fowl, cut into joints, and let it get brown. Then add i pint of consomme and cover, air tight; cook % of an hour ; it must simmer all that time. If the fowl is old, it will take longer to cook it. Add 2 tablespoonfuls of sherry, a dozen potato balls fried in butter, a dozen button mushrooms, and some chopped parsley

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