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Boiled Fowls
New system of domestic cookery, forme...
·
Rundell, Maria Eliza Ketelby
·
1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success
· extracted 12 days ago
Not a recipe
No
Ingredients (8)
For boiling
Fowls
↝ Guinea hen, meat only, raw [Poultry Products]
Sauces
oyster
↝ Oysters, raw [Shellfish]
lemon
↝ Lemon, raw [Citrus fruits]
parsley
↝ Parsley, raw [Not included in a food category]
butter
↝ Butter, stick, unsalted [Dairy and Egg Products]
liver
sauces
↝ Duck, domesticated, liver, raw [Poultry Products]
Accompaniments
bacon
↝ Beef, bacon, cooked [Bacon]
greens
↝ Green beans, raw [String beans]
Instructions (3)
Boil the fowls.
Serve with oyster, lemon, parsley, and butter, or liver sauces.
Alternatively, serve with bacon and greens.
Original Text
Fowls. Boiled, with oyster, lemon, parsley, and butter, or liver sauces; or with bacon and greens.
Notes
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