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Fowl

From Dainty dishes (1896).

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A historical recipe

Dainty dishes, by St. Clair, Harriet Elizabeth, Lady (1896).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

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

Ingredients 6 ingredients

  1. a pint of gravy
  2. a spoonful of salt
  3. a glass of port wine
  4. a tablespoonful of sweet-oil
  5. a glass of white wine
  6. two tablespoonfuls of cream

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

  1. A small onion and a shallot chopped fine, four or five leaves of sweet basil, and the peel of a lemon shred small ;
  2. put into half a pint of gravy.
  3. Let this boil five minutes ;
  4. strain, and add a spoonful of salt, half a one of cayenne pepper, a few drops of shallot vinegar, the juice of a lemon, and a glass of port wine.
  5. Serve it very hot.
  6. 108.
  7. Sauce Royal.
  8. — Boil for four or five minutes six shallots in a tablespoonful of sweet-oil ;
  9. add half a pint of sauce tournee (No.
  10. 86), a glass of white wine or champagne ;
  11. strain it, and stir in two tablespoonfuls of cream.
  12. 109.
  13. Sauce k la Reine.
  14. — Pound the breast of a fowl very fine ;
  15. add to it a pint of bechamel (No.
  16. 85) and half a pint of cream, a little salt, and a few drops of lemon-juice.
  17. 110.
  18. Lemon Sauce for Boiled

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Sieve
Source not stated by archive.org
Credit

From Dainty dishes (1896), printed page 28, digitised by the Internet Archive: https://archive.org/details/b28057557

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.