Fowls

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
For cooking the fowls
For the sauce
Instructions (11)
  1. Draw your fowls, being particularly careful in doing so.
  2. Cut off the head, neck, and legs.
  3. Skewer them with the ends of their legs in their bodies.
  4. Tie them round with a string.
  5. Singe and dust them well with flour.
  6. Put them into cold water.
  7. Cover the kettle close and set it on the fire.
  8. Take the kettle off as soon as the scum begins to rise.
  9. Cover them close again and let them boil gently for twenty minutes.
  10. Take them off; the heat of the water will do them sufficiently.
  11. Serve them up with melted butter with parsley shred fine as the usual sauce, or with the like sauce as before directed for chickens.
Original Text
Fowls. AFTER having drawn your fowls, which you must be particularly careful in doing, cut off the head, neck, and legs. Skewer them with the ends of their legs in their bodies, and tie them round with a string. Singe and dust them well with flour, put them into cold water, cover the kettle close, and set it on the fire; but take it off as soon as the scum begins to rise. Cover them close again, and let them boil gently twenty minutes, then take them off, and the heat of the water will do them sufficiently. Melted butter with parsley shred fine is the usual sauce; but you may serve them up with the like sauce as before directed for chickens.
Notes
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