Fowl, Braised, with Beef and
Chestnuts. — Take a piece of the upper side
of the round of beef, about one pound and a
half, and rub it with a pickle made with the
following ingredients : — Half a tea-spoonful of
salt, and the same of pepper, a pinch of
cayenne, a salt-spoonful of mustard, the same
of grated nutmeg, a piece of garlic, about the
size of a pea, half a gill of some good sauce,
either Worcester or Harvey, a table-spoonful of
oil, and the strained juice of a lemon. Lot the
beef stay in and be basted with this pickle for
twenty-four hours. Put a piece of butter in a
stewpan, with the heart of a celery-root, a
carrot, and two shallots. AVTien drained from
the pickle. Lay in the beef, and place a fine fat
fowl, trtissed for boiling, on it; cover the
breast with butter, and six good-sizod slices of
row
( 222 )
FOW
Vacon, and add, lastly, three-quarters of a pint
of water, and the sauce. Baste the fowl fre-
([uently ; throw into the gra\'y one dozen and a
liaLf of peeled chestnuts, and "be careful not to
stew too quickly. When it has simmered about
two hours and a half take up the fowl,
put the bacon✪ Fowl, Braised, with Beef and Chestnuts round it, and pom- a rich white
.sauce over it. Dish the beef separately, Avith the
vegetables and gravy. Serve both dishes at
once. Probable cost, 8s. 6d. Sufficient for six
or seven persons.
Fowl, Braised, with Tomatoes.— Put
a stewpan over the fire, and when hot, rub a
<dove of garlic over the bottom two or three
times. Lay a fowl in the pan, prepared as if
for boiling, the breast being covered with
well-buttered paper. Use the- best part of a
<iuarter of a pound of butter on the paper, and
p(jur in a large breakfast -cupful of strong-
white gravy. Bring the gravy to a boil, and
then draw it aside to sinnner gently. Baste
frequently with the gravy for thi-ee-quarters of
an horn-, then add half a dozen tomatoes sliced,
a shallot minced, salt, pepper, a grain of
cayenne, the quai-ter of a salt-spoonful of
powdered ginger, the same of nutmeg, and half
a salt-spoonful of flour of mustard. Put the
tomatoes in last, with the juice, strained, of a
large lemon, and a wine-glassful of Marsala✪ Fowl, Braised, with Tomatoes.
Let it come to a boil, but continue to simmer
slowly, and baste for an hour or more. Serve
the fowl on a hot dish, with the sauce poured
over. Time to simmer fowl in gravy, two hours.
Sufficient for a dish.
Fowl, Broiled.— This is a hasty and very
excellent dish, suitable for the supper-table,
to be had in perfection at Windsor, Cookham,
&c. Take off the head of a young fowl, and
when the bird is dead, ch-aw and plunge it into
boiling water. Remove the skin and feathers
together. Split it up the back, and lay the inside
downwards on a gridiron over a clear fire. Tui-n
frequently, and pepper lightly on all sides.
When sufficiently done, put it on a hot dish,
sprinkle salt, and rub well with butter✪ Fowl, Broiled. Serve
with mushroom, tomato, or liver and lemon
sauce. Time to broil, eighteen to twenty
minutes. Sufficient for foiu- persons.
Fowl, Broiled, with Mushroom ✪ Fowl, Broiled, with Mushroom Sauce
Page 537 · 4 recipe records on this page
Presented as published in 1892. 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
Fowl, Braised, with Beef and
Chestnuts. — Take a piece of the upper side of the round of beef, about one pound and a half, and rub it with a pickle made with the following ingredients : — Half a tea-spoonful of salt, and the same of pepper, a pinch of cayenne, a salt-spoonful of mustard, the same of grated nutmeg, a piece of garlic, about the size of a pea, half a gill of some good sauce, either Worcester or Harvey, a table-spoonful of oil, and the strained juice of a lemon. Let the beef stay in and be basted with this pickle for twenty-four hours. Put a piece of butter in a stewpan, with the heart of a celery-root, a carrot, and two shallots. When drained from the pickle. Lay in the beef, and place a fine fat fowl, trussed for boiling, on it; cover the breast with butter, and six good-sizod slices of
[illustration: page 222]
Bacon, and add, lastly, three-quarters of a pint of water, and the sauce. Baste the fowl fre- ([uently ; throw into the gravy one dozen and a half of peeled chestnuts, and "be careful not to stew too quickly. When it has simmered about two hours and a half take up the fowl, put the bacon round it, and pour a rich white sauce over it. Dish the beef separately, with the vegetables and gravy. Serve both dishes at once. Probable cost, 8s. 6d. Sufficient for six or seven persons.
Fowl, Braised, with Tomatoes.— Put
a stewpan over the fire, and when hot, rub a clove of garlic over the bottom two or three times. Lay a fowl in the pan, prepared as if for boiling, the breast being covered with well-buttered paper. Use the- best part of a quarter of a pound of butter on the paper, and pour in a large breakfast -cupful of strongwhite gravy. Bring the gravy to a boil, and then draw it aside to sinnner gently. Baste frequently with the gravy for three-quarters of an hour, then add half a dozen tomatoes sliced, a shallot minced, salt, pepper, a grain of cayenne, the quarter of a salt-spoonful of powdered ginger, the same of nutmeg, and half a salt-spoonful of flour of mustard. Put the tomatoes in last, with the juice, strained, of a large lemon, and a wine-glassful of Marsala. Let it come to a boil, but continue to simmer slowly, and baste for an hour or more. Serve the fowl on a hot dish, with the sauce poured over. Time to simmer fowl in gravy, two hours. Sufficient for a dish.
Fowl, Broiled.— This is a hasty and very excellent dish, suitable for the supper-table, to be had in perfection at Windsor, Cookham, &c. Take off the head of a young fowl, and when the bird is dead, draw and plunge it into boiling water. Remove the skin and feathers together. Split it up the back, and lay the inside downwards on a gridiron over a clear fire. Turn frequently, and pepper lightly on all sides. When sufficiently done, put it on a hot dish, sprinkle salt, and rub well with butter. Serve with mushroom, tomato, or liver and lemon sauce. Time to broil, eighteen to twenty minutes. Sufficient for four persons.
Fowl, Broiled, with Mushroom
Records on this page
Fowl, Braised, with Beef and ChestnutsFowl, Braised, with TomatoesFowl, BroiledFowl, Broiled, with Mushroom Sauce