Fowl—Stoved. No. 2, the German Way

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 (2)
Instructions (4)
  1. Truss the fowl as for roasting, put it into a braising pan with a little butter over a sharp fire; do not put the cover of the pan on.
  2. When the fowl has browned well, take the pan off, and put the cover on close; and place the braising pan on charcoal or on very hot cinders, and put charcoal or hot cinders also on the top of the pan.
  3. When done, serve up with a garnish of watercress.
  4. This recipe is for a freshly killed or elderly fowl.
Original Text
Fowl—Stoved. No. 2, the German Way, to make it tender, “Poulet rôti à l’allemande.” Truss the fowl as for roasting, put it into a braising pan with a little butter over a sharp fire; do not put the cover of the pan on. When the fowl has browned well, take the pan off, and put the cover on close; and place the braising pan on charcoal or on very hot cinders, and put charcoal or hot cinders also on the top of the pan. When done, serve up with a garnish of watercress. This recipe is for a freshly killed or elderly fowl.
Notes
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