Boiled Fowl

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
for soup
Instructions (9)
  1. Fasten a slice of lean bacon over the breast with a small skewer.
  2. Put the fowl into a saucepan.
  3. Add enough boiling water to cover it.
  4. Add the onion and a little white wine.
  5. Stew gently for an hour.
  6. Remove the fowl whole.
  7. Serve with melted butter sauce as for fish without the parsley.
Soup
  1. The liquid in which it boiled should make excellent soup.
  2. To make the soup, boil in it any remains of chicken carcass just for flavouring, or add some good beef stock.
Original Text
Boiled Fowl Take a lean fowl and fasten a slice of lean bacon over the breast with a small skewer. Put into a saucepan, with enough boiling water to cover it, with an onion and a little white wine. Stew gently for an hour. Remove the fowl whole and serve with melted butter sauce as for fish without the parsley. The liquid in which it boiled should make excellent soup if you boil in it any remains of chicken carcass just for flavouring, or add some good beef stock.
Notes
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