485. Fowl Sauté in Oil

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
optional sauce
Instructions (11)
  1. Cut a fowl into eight pieces, that is, the two wings, two legs, two pieces of the breast, and two of the back.
  2. Put the pieces into a stewpan with three tablespoonfuls of salad-oil, over a moderate fire.
  3. Shake the stewpan round occasionally, until the pieces of fowl are rather browned.
  4. Mix in a tablespoonful of flour.
  5. Moisten with a pint of stock or water.
  6. Let it simmer at the corner of the fire twenty minutes, skimming off the oil as it rises to the surface.
  7. Add a few blanched mushrooms in slices.
  8. Season with a little salt, pepper, sugar, and a piece of scraped garlic the size of a pea.
  9. Take out the fowl, which pile upon your dish, laying the worst pieces at the bottom.
  10. Reduce the sauce over the fire, keeping it stirred until sufficiently thick to adhere to the back of the spoon.
  11. Pour the sauce over the fowl and serve.
Original Text
485. Fowl Sauté in Oil.—Cut a fowl into eight pieces, that is, the two wings, two legs, two pieces of the breast, and two of the back, which put into a stewpan, with three tablespoonfuls of salad-oil, over a moderate fire, shaking the stewpan round occasionally, until the pieces of fowl are rather browned, when mix in a tablespoonful of flour, which moisten with a pint of stock or water, let it simmer at the corner of the fire twenty minutes, skimming off the oil as it rises to the surface; add a few blanched mushrooms in slices, season with a little salt, pepper, sugar, and a piece of scraped garlic the size of a pea; take out the fowl, which pile upon your dish, laying the worst pieces at the bottom; reduce the sauce over the fire, keeping it stirred until sufficiently thick to adhere to the back of the spoon, when pour over the fowl and serve. Use brown sauce, if handy.
Notes
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