Boiled Fowl and Lamb

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For boiling
Instructions (7)
  1. Boil fowls and house-lamb in a pot by themselves, in a good deal of water.
  2. If any scum arises, take it off.
  3. A little chicken will be done in fifteen minutes.
  4. A large chicken will be done in twenty minutes.
  5. A good fowl will be done in half an hour.
  6. A little turkey or goose will be done in an hour.
  7. A large turkey will be done in an hour and a half.
Original Text
FOWLS and house-lamb boil in a pot by themselves, in a good deal of water, and if any scum arises take it off. They will be both sweeter and whiter than if boiled in a cloth. A little chicken will be done in fifteen minutes, a large chicken in twenty minutes, a good fowl in half an hour, a little turkey or goose in an hour, and a large turkey in an hour and a half.
Notes
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