Bunch of lierb;
Add.
12...
... ...
Let all simmer uncovered till the
fowl is done.
13...
• • • • . .
.«•
Put the stew in a hot oven the last
i hour. Serve the fowl on the
rice.
5.-B0ILED FOWL OR CHICKEN.
Order.
Ingredients.
Quantities.
Method.
I...
Fowl or
Truss for boiling.
chicken
2...
...
*
Fold in a white floured cloth and put
Hot water ...
into a stewpan.
3-
...
Pour over till covered.
4...
...
... ...
Let it come gradually to the boil, and
skim very carefully as the scum
rises.
5...
...
...
Let it simmer very slowly.
6...
...
Boil a fowl I hour and a chicken
A hour.
7...
... ...
When done, place on a hot dieh.
and take out the skewers.
8...
Parsley and
butter
Pour over and serve separately.
9...
Boiled tongue,
Serve separately.
l.am, or
bacon
6.-STEWED
FOWL, cn daube.
Order.
Ingredients.
Quantities.
Method.
I...
Old fowl
Singe, dress, and cut off the ends of
Bacon
the wing's and feel.
2...
2 thin
Put at the bottom of a stewpan.
slices
MYRA'S COOKERY BOOK.
150
STEWED FOWL, en danbe — {continued).
Order.
Ingredients.
3"
4..
5-
6..
1-
8.,
9.,
10.
11.
12.
13'
14-
15-
16.
17-
18.
19.
20.
21.
Qu mtities.
Method.
Boiled calf’s
foot
Bunch of herbs
Onions
Bay leaf
Salt, pepper
Carrots
Large slice 01
bacon
Brandy
White wine ..
Stock
If liked
J wine
glass
4 wine
glass
J pint
Put the fowl on the top of the bacon.
Cut into four and add.
!. Add,
I
Sprinkle over.
Slice and add.
Cover over the whole.
Add to cover all.
Put the lid on the stewpan and close
it hermetically.
Ler it simmer 5 hours.
Prick the fowl with a fork to sec if
it is done.
Take out the fowl carefully, and
place it in a deep dish.
Place the calfs feet and vegetables
round it.
Strain the remainder of the sauce.
Put it on the fire again for 2 minutes.
Pour over the fowl and serve.
7.-CHICKENS, d la diahle.
Order.
Ingredients.
Quantities.
Method.
I...
Small, plump
chickens
2
Singe and dress.
2...
...
Cut them down the back.
Beat them flat.
4...
Salt, pepper ...
...
Sprinkle over.
• 5-
Olive oil
A few
drops
do.
6...
Warm a gridiron, rub some oil on it,
put the chickens to broil, .and when
they are well browned on both
sides, serve with pepper sauce.
POULTRY.
151
8-CHICKEN, a la boui’gcoise.
)rder.
Ingredients.
Quantities.
Method.
I...
Chicken
I
Singe, dress, and truss.
2...
Fresh butler
2 OZ.
Melt in a stewpan over a slow fire.
.3 ••
...
Fry the chicken a nice brown.
4...
Salt, pepper ...
...
Sprinkle over.
... ...
Take out the fowl and keep it warm.
ti...
Carrots
2
Cut into thin slices and throw them
into the butter that remains in the
stewpan.
7...
Onions
3
Add whole.
8...
...
Let them slightly brown.
9...
...
... ...
Put the fowl in again.
TO...
Salt, pepper ...
...
Sprinkle over all.
II...
Stock
\ pint ...
Let all stew i hour.
12...
White wine ...
I wine
gl ,ss
Add.
13...
...
... ...
Turn the chicken.
14...
*...
Let it simmer another hour.
15...
Serve with the vegetables round the
fowl.
16...
...
Strain the sauce and pour over.
9.-FRICASSEED FOWL.
Order. Ingredients.
Quantities, j
Method.
2...
3-"
4.. .
5-
6.. .
7.. .
8.. .
Fowl or
chickens
Cold water,
with white
wine, vinegar j- J pint ...^
or lemon ]
juice J
Butter
Salt, pepper
Flour
lb. ...
Page 68
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Bunch of lierb;
Add.
12...
... ...
Let all simmer uncovered till the
fowl is done.
13...
• • • • . .
.«•
Put the stew in a hot oven the last
i hour. Serve the fowl on the
rice.
5.-B0ILED FOWL OR CHICKEN.
Order.
Ingredients.
Quantities.
Method.
I...
Fowl or
Truss for boiling.
chicken
2...
...
*
Fold in a white floured cloth and put
Hot water ...
into a stewpan.
3-
...
Pour over till covered.
4...
...
... ...
Let it come gradually to the boil, and
skim very carefully as the scum
rises.
5...
...
...
Let it simmer very slowly.
6...
...
Boil a fowl I hour and a chicken
A hour.
7...
... ...
When done, place on a hot dieh.
and take out the skewers.
8...
Parsley and
butter
Pour over and serve separately.
9...
Boiled tongue,
Serve separately.
l.am, or
bacon
6.-STEWED
FOWL, cn daube.
Order.
Ingredients.
Quantities.
Method.
I...
Old fowl
Singe, dress, and cut off the ends of
Bacon
the wing's and feel.
2...
2 thin
Put at the bottom of a stewpan.
slices
MYRA'S COOKERY BOOK.
150
STEWED FOWL, en danbe — {continued).
Order.
Ingredients.
3"
4..
5-
6..
1-
8.,
9.,
10.
11.
12.
13'
14-
15-
16.
17-
18.
19.
20.
21.
Qu mtities.
Method.
Boiled calf’s
foot
Bunch of herbs
Onions
Bay leaf
Salt, pepper
Carrots
Large slice 01
bacon
Brandy
White wine ..
Stock
If liked
J wine
glass
4 wine
glass
J pint
Put the fowl on the top of the bacon.
Cut into four and add.
!. Add,
I
Sprinkle over.
Slice and add.
Cover over the whole.
Add to cover all.
Put the lid on the stewpan and close
it hermetically.
Ler it simmer 5 hours.
Prick the fowl with a fork to sec if
it is done.
Take out the fowl carefully, and
place it in a deep dish.
Place the calfs feet and vegetables
round it.
Strain the remainder of the sauce.
Put it on the fire again for 2 minutes.
Pour over the fowl and serve.
7.-CHICKENS, d la diahle.
Order.
Ingredients.
Quantities.
Method.
I...
Small, plump
chickens
2
Singe and dress.
2...
...
Cut them down the back.
Beat them flat.
4...
Salt, pepper ...
...
Sprinkle over.
• 5-
Olive oil
A few
drops
do.
6...
Warm a gridiron, rub some oil on it,
put the chickens to broil, .and when
they are well browned on both
sides, serve with pepper sauce.
POULTRY.
151
8-CHICKEN, a la boui’gcoise.
)rder.
Ingredients.
Quantities.
Method.
I...
Chicken
I
Singe, dress, and truss.
2...
Fresh butler
2 OZ.
Melt in a stewpan over a slow fire.
.3 ••
...
Fry the chicken a nice brown.
4...
Salt, pepper ...
...
Sprinkle over.
... ...
Take out the fowl and keep it warm.
ti...
Carrots
2
Cut into thin slices and throw them
into the butter that remains in the
stewpan.
7...
Onions
3
Add whole.
8...
...
Let them slightly brown.
9...
...
... ...
Put the fowl in again.
TO...
Salt, pepper ...
...
Sprinkle over all.
II...
Stock
\ pint ...
Let all stew i hour.
12...
White wine ...
I wine
gl ,ss
Add.
13...
...
... ...
Turn the chicken.
14...
*...
Let it simmer another hour.
15...
Serve with the vegetables round the
fowl.
16...
...
Strain the sauce and pour over.
9.-FRICASSEED FOWL.
Order. Ingredients.
Quantities, j
Method.
2...
3-"
4.. .
5-
6.. .
7.. .
8.. .
Fowl or
chickens
Cold water,
with white
wine, vinegar j- J pint ...^
or lemon ]
juice J
Butter
Salt, pepper
Flour
lb. ...