Skip to content

FOWL au Gratin

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. [COLD MEAT COOKERY.] Ingredients.—The remains of either cold roast or boiled fowl, ½ pint of Béchamel sauce, a dessertspoonful of grated Parmesan cheese, pepper and salt to taste, ¼ saltspoonful of grated nutmeg, ¼ pint of cream, 2 tablespoonfuls of bread-crumbs, fried potatoes.
  2. Mode.—Mince the fowl not too finely, and make it hot in the Béchamel sauce, to which the nutmeg, pepper and salt, and cream, have been added.
  3. When well mixed, serve the fowl on to a dish, cover it with the bread-crumbs and Parmesan cheese, drop over a little clarified butter, and bake in the oven until of a pale brown.
  4. Garnish the dish with fried potatoes.
  5. Time.—10 minutes to warm the fowl, 10 minutes to bake.
  6. Seasonable at any time.
  7. FOWL, Hashed.
  8. An Entrée.
  9. [COLD MEAT COOKERY.] Ingredients.—The remains of cold roast fowl, 1 pint of water, 1 onion, 2 or 3 small carrots, 1 blade of pounded mace, pepper and salt to taste, 1 small bunch of savoury herbs, thickening of butter and flour, 1½ tablespoonful of mushroom ketchup.
  10. Mode.—Cut off the best joints from the fowl, and the remainder make into gravy, by adding to the bones and trimmings a pint of water, an onion sliced and fried of a nice brown, the carrots, mace, seasoning, and herbs.
  11. Let these stew gently for 1½ hour, strain the liquor, and thicken with a little flour and butter.
  12. Lay in the fowl, thoroughly warm it through, add the ketchup, and garnish with sippets of toasted bread.
  13. Time.—Altogether 1¾ hour.
  14. Average cost, exclusive of the cold fowl, 4_d.
  15. Seasonable at any time.