Fowls—Extra Food for

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Scraps for feeding fowls
Base for fowl feed
Optional addition to fowl feed
To soften crusts
To adjust consistency
Instructions (22)
Preparation of Scraps
  1. Collect all scraps of fat and skin from plates.
  2. Chop the fat and skin scraps small and put aside daily.
  3. Collect all bits of waste toast or bread not usable for kitchen purposes.
  4. Keep the fat/skin scraps and the bread/toast scraps apart.
Preparation of Base Mixture
  1. Every afternoon, scald Indian meal in skimmed milk (1 qt. meal to 2 qts. milk).
  2. If there are few scraps, more meal and milk will be required.
  3. Scald and swell the meal and milk mixture over the fire until it is as thick as stir-about.
  4. Stir the whole time until it boils.
  5. When thoroughly cooked, take it off the fire.
  6. Put the mixture into a large basin or pan.
  7. Add the bits of bread and toast, cut small, to soak through.
  8. Let this mixture remain all night.
Feeding the Fowls
  1. Feed the fowls about 9 o'clock in the morning.
  2. Add the scraps of meat just at the last.
  3. Work all ingredients well together.
  4. If the mixture is too stiff, add a little warm milk or water.
  5. Feed them again with what is left in the pan at 3 or 4 o'clock in the afternoon.
  6. Put the feed on a flat crock to prevent scattering on the ground.
  7. Do not leave the food out all day for them to pick at.
Alternative Ingredients
  1. Indian meal is said to make hens lay well.
  2. Broken rice, well swelled, may be given in the same way.
  3. If using crusts and they are hard, steep them alone first.
Original Text
Fowls—Extra Food for. Collect all the scraps of fat and of skin, from upstairs and down, when the plates are washed; chop small, and put aside daily. Also all bits of waste toast or bread that are not able to be made useful for kitchen purposes; keep both kinds of scraps apart. Some time every afternoon scald Indian meal in skimmed milk (1 qt. of meal to 2 qts. of milk); if there are few scraps, of course more meal and milk will be required. Scald and swell these together over the fire till it is as thick as stir-about; you must stir the whole time till it boils. When thoroughly cooked take it off and put it into a large basin or pan, and add the bits of bread and toast cut small to soak through; this mixture must remain all night. Feed the fowls about 9 o'clock (morning), adding the scraps of meat just at the last, and working all well together. If the mixture is too stiff, add a little warm milk or water. Feed them again with what is left in the pan at 3 or 4 o'clock in the afternoon; put it on a flat crock, as scattering on the ground wastes the food; do not leave it for them to pick at all day. Indian meal is said to make the hens lay well. Broken rice well swelled may be given in the same way. Steep the crusts alone first if hard.
Notes
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