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Boiled Fowl

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Boiled Fowl

Ingredients

Directions

  1. Dress and truss the fowl, tying it in cheese cloth to prevent discoloration.

  2. Place the fowl in a kettle and surround it with boiling water.

  3. Cover and cook slowly until tender, turning occasionally.

  4. Add salt during the last hour of cooking.

  5. Serve with egg, oyster, or celery sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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