Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Larded Fowl
From Miss Corson's practical American cookery and household management, 1885
Serves 4
This method allows for clean cuts and maximizes the number of servings.
A modern interpretation · AI-generated from the original record
Ingredients
- a larded fowl
Method
Remove the strings used to keep the fowl in shape.
Insert a fork in the breast-bone and cut off the drumsticks first, then the second joints.
Carve the fowl without removing the fork, and cut at the dotted line to remove the wings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 39. The excerpt below is the record exactly as published.
7 LARDED FOWL
Cook this with the app: pantry check, scaling, and the assistant.