Fowls

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

For roasting fowls

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

For celery sauce

a large bunch of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a little water ↝ Water, tap [Tap water]
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a large piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional addition to celery sauce

half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (14)

When your fowls are laid to the fire, singe them.
Baste them with butter.
Dredge over some flour.
When the smoke begins to draw to the fire, baste and dredge them again.
Let the fire be brisk.
Send them to table with a good froth.

Celery Sauce

Wash and pare a large bunch of celery very clean.
Cut it into thin bits.
Boil it gently in a little water till it is tender.
Add a little beaten mace, nutmeg, pepper and salt.
Thicken it with a large piece of butter rolled in flour.
Give it a boil.
Pour it into your sauce boat.
If you think proper, you may add to the water in which you boil the celery half a pint of cream, which will make it very rich and substantial.

Original Text

Fowls.
WHEN your fowls are laid to the fire, singe them, then baste them with butter, and dredge over some flour. When the smoke begins to draw to the fire, baste and dredge them again: let the fire be brisk, and send them to table with a good froth. The proper Sauces for roast fowls are, gravy, egg, mushroom, or celery-sauce, the latter of which make thus: Wash and pare a large bunch of celery very clean, cut it into thin bits, and boil it gently in a little water till it is tender: then add a little beaten mace, nutmeg, pepper and salt, and thicken it with a large piece of butter rolled in flour: then give it a boil, and pour it into your sauce boat. If you think proper, you may add to the water in which you boil the celery half a pint of cream, which will make it very rich and substantial.----This is an excellent sauce, not only for fowls but also for partridges, or any other game of the same kind.

Notes

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