To Dress Cold Fowl

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 45 min Total: 45 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
Instructions (14)
  1. Cut the cold fowl into small pieces, generally cutting the leg into two.
  2. Put the fowl pieces into a saucepan.
  3. Add a little water to the saucepan to prevent the milk from burning.
  4. Cover the fowl with milk.
  5. Grate half a nutmeg.
  6. Add pepper and salt to the saucepan.
  7. Bring the contents of the saucepan to a boil.
  8. Do not add the onion before it has boiled.
  9. Slice half of a fairly large Spanish onion into the saucepan.
  10. Boil for three-quarters of an hour.
  11. Mix a little flour and butter together very smoothly with a little of the boiling milk taken from the saucepan.
  12. Thicken the mixture with the flour and butter paste before serving.
  13. Bring the thickened mixture to a boil.
  14. Serve in the saucepan with a napkin wrapped around it.
Original Text
To Dress Cold Fowl Cut into small pieces, leg generally in two. Put into a saucepan and cover with milk, first putting a little water in the saucepan to prevent the milk burning. Grate half a nutmeg, add pepper and salt. When it has boiled, but not before, slice half of a fairly large Spanish onion into the saucepan. Boil for three-quarters of an hour. Thicken before serving with a little flour and butter, which should be mixed very smooth with a little of the boiling milk out of the saucepan. Bring to a boil and serve in the saucepan with a napkin wrapped round it.
Notes
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