FOWLS à-la-braise

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

fowl

SKEWER your fowl as for boiling, with the legs in the body ↝ Guinea hen, meat only, raw [Poultry Products]

wrapping

a layer of fat bacon, cut in pretty thin slices
beet leaves ↝ Beets, raw [Vegetables and Vegetable Products]
a caul of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

braising liquid

three pints of water ↝ Water, tap [Tap water]
a glass of Madeira wine ↝ Wine, rice [Wine]
a bunch of sweet herbs
two or three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
half

Instructions (4)

Skewer your fowl as for boiling, with the legs in the body.
Lay over it a layer of fat bacon, cut in pretty thin slices.
Wrap it round in beet leaves, then in a caul of veal.
Put it into a large saucepan with three pints of water, a glass of Madeira wine, a bunch of sweet herbs, two or three blades of mace, and half [of an unspecified ingredient].

Original Text

FOWLS à-la-braise.

SKEWER your fowl as for boiling, with the legs in the body, then lay over it a layer of fat bacon, cut in pretty thin slices, then wrap it round in beet leaves, then in a caul of veal, and put it into a large saucepan, with three pints of water, a glass of Madeira wine, a bunch of sweet herbs, two or three blades of mace, and half

Notes

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