Recipes > Meat > Boiled Fowl

Boiled Fowl


Truss nicely and flour the breast slightly.

Fold it in buttered paper, and tie securely with string.

Boil in stock or water, according to the directions given for boiling meat for three-quarters of an hour to one hour and a half, according to its age and size.

Serve with white, egg, or maître d'hôtel sauce poured over it.


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The Skilful Cook (1905).

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