Recipes > Meat > To force a Fowl

To force a Fowl


Take a good fowl, pull and draw it, then slit the skin down the back, take the flesh from the bones, and mince it very well, mix it with a little beef-suet, shred a jill of large oysters, chop a shalot, a little grated bread, and some sweet herbs, mix all together, season it with nutmeg, pepper and salt, make it up with yolks of eggs, put it on the bones and draw the skin over it, sew up the back, cut off the legs, and put the bones as you do a fowl for boiling, tie the fowl up in a cloth; an hour will boil it. For sauce take a few oysters, shred them, and put them into a little gravy, with a lump of butter, a little lemon-peel shred and a little juice, thicken it up with a little flour, lie the fowl on the dish, and pour the sauce upon it; you may fry a little of the forc'd-meat to lay round. Garnish your dish with lemon; you may set it in the oven if you have convenience, only rub over it the yolk of an egg and a few bread crumbs.


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English Housewifry (1764).

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