Pullets to bone and farce

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.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for the pullets
for the farce
for larding
for the sauce
Instructions (7)
  1. Bone the pullets as whole as you possibly can.
  2. Fill the belly with sweetbreads, mushrooms, chesnuts, and forcemeat balls.
  3. Lard the breast with gross lard.
  4. Pass them off in a pan.
  5. Either roast or stew them.
  6. Make a sauce with mushrooms and oysters.
  7. Lay them under.
Original Text
Pullets to bone and farce. Bone the pullets as whole as you possibly can, and fill the belly with sweetbreads, mushrooms, chesnuts, and forcemeat balls; lard the breast with gross lard, pass them off in a pan, and either roast or stew them, making a sauce with mushrooms and oysters, and lay them under.
Notes
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