A Fowl a la Braise

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (23)
For braising the fowl
Optional additions to the sauce
Instructions (11)
  1. Truss your fowl, with the legs turned into the belly.
  2. Season it both inside and out, with beaten mace, nutmeg, pepper and salt.
  3. Lay a layer of bacon at the bottom of a deep stew pan, then a layer of veal, and after the fowl.
  4. Put in an onion, two or three cloves stuck in it, a little bundle of sweet-herbs, with a piece of carrot.
  5. Put at the top a layer of bacon, another of veal, and a third of beef.
  6. Cover it close, and let it stand over the fire for two or three minutes.
  7. Pour in a pint of broth, or hot water.
  8. Cover it close, and let it stew an hour.
  9. Afterwards take up your fowl, strain the sauce, and after you have scum’d off the fat, thicken it with a little piece of butter.
  10. You may add just what you please to the sauce.
  11. A ragoo of sweet-herbs, cocks-combs, truffles and morels, or mushrooms, with force-meat balls, looks very pretty, or any of the sauces above.
Original Text
A Fowl a la Braise. TRUSS your fowl, with the legs turned into the belly; season it both inside and out, with beaten mace, nutmeg, pepper and salt, lay a layer of bacon at the bottom of a deep stew pan, then a layer of veal, and after the fowl, then put in an onion, two or three cloves stuck in it, a little bundle of sweet-herbs, with a piece of carrot, then put at the top a layer of bacon, another of veal, and a third of beef, cover it close, and let it stand over the fire for two or three minutes, then pour in a pint of broth, or hot water; cover it close, and let it stew an hour afterwards take up your fowl, strain the sauce, and after you have scum’d off the fat, thicken it with a little piece of butter. You may add just what you please to the sauce. A ragoo of sweet-herbs, cocks-combs, truffles and morels, or mushrooms, with force-meat balls, looks very pretty, or any of the sauces above.
Notes
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