To Boil Fowls
Instructions
Dust the fowls well with flour, put them in a kettle of cold water, cover it close, set it on the fire; when the scum begins to rise, take it off, let them boil very slowly for twenty minutes, then take them off, cover them close, and the heat of the water will stew them enough in half an hour; it keeps the skin whole, and they will be both whiter and plumper than if they had boiled fast; when you take them up, drain them, and pour over them white sauce or melted butter.
To Make White Sauce for Fowls
- scrag of veal, the necks of fowls, or any bits of mutton or veal you have
- 1 or 2 blades of mace
- a few black pepper corns
- 1 anchovy
- 1 head of celery
- 1 bunch of sweet herbs
- 1 slice of the end of a lemon
- 1 quart of water
- 1/4 pound of butter
- flour
- 2 spoonsful of pickled mushrooms
- yelks of 2 eggs
- 1 tea cup full of good cream
- nutmeg
Instructions
Take a scrag of veal, the necks of fowls, or any bits of mutton or veal you have; put them in a sauce pan with the mace, black pepper corns, anchovy, celery, sweet herbs, lemon; put in the water, cover it close, let it boil till it is reduced to half a pint, strain it, and thicken it with the butter mixed with flour, boil it five or six minutes, put in the pickled mushrooms, mix the yelks with the cream and a little nutmeg; put it in the sauce, keep shaking it over the fire, but don't let it boil.
Print recipe/article onlySource
The Virginia Housewife (1860).
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