Plain Boiled Poultry

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
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Ingredients (0)
No ingredients extracted.
Instructions (5)
  1. Soak turkeys, chickens, and meats intended to be plain boiled in cold water.
  2. Put the soaked meats into plenty of boiling pump water, kept skimmed and preserved as white as possible.
  3. The time they will take dressing depends on a little practice, as in roasting.
  4. Be particular in trimming the meats neat, and in trussing the poultry.
  5. The carving, likewise, should be carefully attended to, which is frequently expressed by the phrase of cutting into pieces.
Original Text
Directions for Poultry, &c. plain boiled. Let it be observed that turkies, chickens, and meats, intended to be plain boiled,[122] should be soaked in cold water, and put afterwards into plenty of boiling pump water, kept skimmed and preserved as white as possible. The time they will take dressing depends on a little practice, as in roasting. Be particular in trimming the meats neat, and in trussing the poultry. The carving, likewise, should be carefully attended to, which is frequently expressed by the phrase of cutting into pieces.
Notes
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