Davenport 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 (13)

stuffing

the livers, hearts, and tenderest parts of the gizzards, shred very small ↝ Duck, domesticated, liver, raw [Poultry Products]
half a handful of young clary ↝ Cowpeas, young pods with seeds, raw [Vegetables and Vegetable Products]
an anchovy to each fowl
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
the yelks of four eggs, boiled hard ↝ Egg, yolk only, raw [Eggs and omelets]
pepper, salt, and mace to your taste ↝ Spices, pepper, black [Spices and Herbs]
pepper, salt, and mace to your taste ↝ Salt, table, iodized [Spices and Herbs]
pepper, salt, and mace to your taste ↝ Spices, mace, ground [Spices and Herbs]

cooking liquid

salt and water ↝ Salt, table, iodized [Spices and Herbs]
salt and water ↝ Water, tap [Tap water]

finishing

butter enough to brown them ↝ Butter, stick, unsalted [Dairy and Egg Products]
fine melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of catsup, of either sort, in the dish ↝ Catsup [Vegetables and Vegetable Products]

Instructions (8)

Hang young fowls a night.
Take the livers, hearts, and tenderest parts of the gizzards, shred very small, with half a handful of young clary, an anchovy to each fowl, one onion, and the yelks of four eggs, boiled hard, with pepper, salt, and mace to your taste.
Stuff the fowls with this mixture.
Sew up the vents and necks quite close, that the water may not get in.
Boil them in salt and water till near done.
Then drain the fowls.
Put them into a stewpan, with butter enough to brown them.
Serve with fine melted butter, and a spoonful of catsup, of either sort, in the dish.

Original Text

Davenport Fowls.

Hang young fowls a night: take the livers, hearts, and tenderest parts of the gizzards, shred very small, with half a handful of young clary, an anchovy to each fowl, one onion, and the yelks of four eggs, boiled hard, with pepper, salt, and mace to your taste. Stuff the fowls with this, and sew up the vents and necks quite close, that the water may not get in. Boil them in salt and water till near done; then drain, and put them into a stewpan, with butter enough to brown them. Then serve with fine melted butter, and a spoonful of catsup, of either sort, in the dish.

Notes

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