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To Boil Fowls

A method for boiling fowls, served with egg sauce or parsley and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Boil Fowls

Ingredients

Directions

  1. Prepare the fowls for boiling as you would a turkey, but do not use stuffing.

  2. You can boil the fowls with or without a cloth.

  3. Small fowls will take 30 to 45 minutes to cook; large fowls will take 1 to 1.5 hours.

  4. Serve with egg sauce or pour parsley and butter over the fowls.

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.

Explore the science

What each ingredient does

Fowls
Provide the main meat, which becomes tender through gentle boiling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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