A Stewed Fowl
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- two ounces or more of butter
- a tumbler of white wine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take a large fowl, and put it into a stew-pan with two ounces or more of butter, some thin slices of cold ham, a little parsley and onion chopped fine, and some nutmeg, salt, and pepper.
- Then pour in half a tumbler of white wine.
- You may add, if you choose, six table-spoonfuls of boiled rice, which you must afterwards serve up under the fowl and ham.
- Let it stew slowly for two hours, with just sufficient water to keep it from burning.
- Before you send it to table, go all over the fowl with a feather or brush dipped in yolk of egg.
- You may add to the stew a dozen small onions, to be laid round the fowl with the slices of ham.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board