Fowl—Stoved. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Truss the fowl as for boiling.
  2. Take a pan and warm in it from 3 to 4 ozs. of fresh butter.
  3. Add a raw onion minced fine, and 3 ozs. of fat and lean bacon cut in dice.
  4. Put in the fowl, first on its breast “to plump,” but turn it round to back and sides every 10 or 15 minutes, according to the heat of your fire; if the fire is fierce, turn the fowl oftener.
  5. 1/2 hour before serving add 2 table-spoonfuls of clarified beef gravy taken from under the dripping in the dripping pan.
  6. Take the fowl out and keep it hot in the meat screen.
  7. Add to the sauce in the pan a tablespoonful of glaze, a pinch of sugar, and a mere squeeze of lemon-juice—some also add a teaspoonful of mushroom catsup.
  8. Skim and then serve the strained sauce over the fowl.
  9. Serve at once.
Original Text
Fowl—Stoved. No. 1. Truss the fowl as for boiling. Take a pan and warm in it from 3 to 4 ozs. of fresh butter. Add a raw onion minced fine, and 3 ozs. of fat and lean bacon cut in dice. Put in the fowl, first on its breast “to plump,” but turn it round to back and sides every 10 or 15 minutes, according to the heat of your fire; if the fire is fierce, turn the fowl oftener. ½ hour before serving add 2 table-spoonfuls of clarified beef gravy taken from under the dripping in the dripping pan. This gives a better flavour than stock or glaze. Take the fowl out and keep it hot in the meat screen. Add to the sauce in the pan a tablespoonful of glaze, a pinch of sugar, and a mere squeeze of lemon-juice—some also add a teaspoonful of mushroom catsup. Skim and then serve the strained sauce over the fowl. Serve at once. This takes 1½ hours from the beginning.
Notes
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