To boil Fowls

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for boiling
for serving
Instructions (5)
  1. When you have plucked your fowls, draw them at the rump, cut off the head, neck, and legs, take the breast-bone very carefully out, skewer them with the end of their legs in the body, tie them round with a string, singe, and dust them well with flour.
  2. Put them in a kettle of cold water, cover it close, set it on the fire.
  3. When the scum begins to rise take it off, put on your cover, and let them boil very slowly twenty minutes.
  4. Take them off, cover them close, and the heat of the water will stew them enough in half an hour; it keeps the skin whole, and they will be both whiter and plumper than if they had boiled fast.
  5. When you take them up, drain them, pour over them white sauce, or melted butter.
Original Text
To boil Fowls. WHEN you have plucked your fowls, draw them at the rump, cut off the head, neck, and legs, take the breast-bone very carefully out, skewer them with the end of their legs in the body, tie them round with a string, singe, and dust them well with flour, put them in a kettle of cold water, cover it close, set it on the fire, when the scum begins to rise take it off, put on your cover, and let them boil very slowly twenty minutes, take them off, cover them close, and the heat of the water will stew them enough in half an hour; it keeps the skin whole, and they will be both whiter and plumper than if they had boiled fast; when you take them up, drain them, pour over them white sauce, or melted butter.
Notes
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