Fowl, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 210 min Total: 210 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a fowl ↝ Guinea hen, meat only, raw [Poultry Products]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
two or three bits of bacon or ham ↝ Beef, bacon, cooked [Bacon]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
as much water as will prevent their burning ↝ Water, tap [Tap water]

Instructions (6)

Put one onion into the fowl.
Cut all the rest of the onions, carrots, and turnips into four pieces each.
Add two or three bits of bacon or ham, a bay-leaf, and as much water as will prevent their burning when put into an earthen vessel.
Cover them up close.
Stew them for three hours and a half on a slow fire.
Serve up hot or cold.

Original Text

Fowl, to stew.

Take a fowl, two onions, two carrots, and two turnips; put one onion into the fowl, and cut all the rest into four pieces each. Add two or three bits of bacon or ham, a bay-leaf, and as much water as will prevent their burning when put into an earthen vessel; cover them up close, and stew them for three hours and a half on a slow fire. Serve up hot or cold.

Notes

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