Cut up your fowl as for eating

The Experienced English Housekeeper · Elizabeth Raffald · 1784

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

Ingredients (9)

your fowl ↝ Guinea hen, meat only, raw [Poultry Products]
half a pint of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a tea-spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
a little mushroom catchup ↝ Mushrooms, raw [Other vegetables and combinations]
a slice of lemon ↝ Lemon, raw [Citrus fruits]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
sippets

Instructions (7)

Cut up your fowl as for eating.
Put it in a tossing-pan.
Add half a pint of gravy, a tea-spoonful of lemon pickle, a little mushroom catchup, and a slice of lemon.
Thicken it with flour and butter.
Just before you dish it up, put in a spoonful of good cream.
Lay sippets round your dish.
Serve it up.

Original Text

CUT up your fowl as for eating, put it in a tossing-pan, with half a pint of gravy, a tea-spoonful of lemon pickle, a little mushroom catchup, a slice of lemon, thicken it with flour and butter; just before you dish it up put in a spoonful of good cream, lay sippets round your dish, and serve it up.

Notes

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