To Force a Fowl

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Yield
1.0 fowl
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Forcing mixture
Sauce
Garnish
Instructions (17)
  1. Prepare the fowl: pick and draw it, slit the skin down the back, and take the flesh from the bones.
  2. Mince the fowl flesh very small.
  3. Mix the minced fowl flesh with shredded beef-suet, chopped oysters, anchovies, shalot, grated bread, and sweet herbs.
  4. Shred and mix all these ingredients very well.
  5. Form the mixture into the shape of a French roll, using a raw egg to help shape it, leaving a hollow place in the middle.
  6. Place the fowl flesh inside the hollow space.
  7. Sew the fowl flesh and the mixture together.
  8. Draw the skin over again.
  9. Turn up the back of the fowl.
  10. Boil the fowl in a bladder for an hour and a quarter, or roast it.
  11. While the fowl is cooking, stew some more oysters in gravy.
  12. Bruise a little of the force-meat into the oyster and gravy mixture.
  13. Mix the sauce with a little fresh butter and a very little flour.
  14. Boil the sauce.
  15. Place the cooked fowl in a dish.
  16. Pour the sauce over the fowl.
  17. Garnish with lemon.
Original Text
To Force a Fowl. TAKE a good fowl, pick and draw it, slit the skin down the back, and take the flesh from the bones, mince it very small, and mix it with one pound of beef-suet shred, a pint of large oysters chopped, two anchovies, a shalot, a little grated bread, and some sweet herbs, shred all this very well, mix them together, and make it up into the form of a French roll, with a raw egg in your hand, leaving a hollow place in the middle; put in your fowl, and sew them together; and draw the skin over again, then turn up the back, and either boil the fowl in a bladder an hour and a quarter, or roast it; then stew some more oysters in gravy, bruise in a little of your force-meat, mix it up with a little fresh butter, about a very little flour, then give it a boil, lay your fowl in the dish, and pour the sauce over it, garnishing with lemon.
Notes
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