Recipes > Meat > Fowl, to stew

Fowl, to stew


  • a fowl
  • 2 onions
  • 2 carrots
  • 2 turnips
  • 2 or 3 bits of bacon or ham
  • 1 bay-leaf


Put one onion into the fowl, and cut all the rest into four pieces each. Add the bits of bacon or ham, bay-leaf, and as much water as will prevent their burning when put into an earthen vessel; cover them up close, and stew them for three hours and a half on a slow fire. Serve up hot or cold.


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The Lady's Own Cookery Book (1844).

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