Fowl
From Dried fruits in low cost meals (1941).
Source and licence
From Dried fruits in low cost meals (1941), printed page 3, digitised by the Internet Archive: https://archive.org/details/CAT10675725
Read the original not stated by archive.org
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.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 cup of the broth
- 2 cups of dried fruit
- 1 pound of liver
Method
- Prepare a fowl as for roasting, but steam or simmer it until partly done.
- After 1]{ to 2 hours, remove the bird from the kettle and fill with dried fruit stuffing.
- Brush with fat and sprinkle with salt and flour.
- Place the bird on a rack in a roasting pan, add about 1 cup of the broth, and cover the pan.
- Cook in a moderate oven about 2 hours, or until the bird is tender and lightly brown.
- Dried fruits with liver Soak 2 cups of dried fruit.
- If prunes are used, remove the pits after soaking.
- Cut 1 pound of liver into small pieces.
- Sprinkle with salt, pepper, and flour.
- Fry in meat drippings at moderate heat until lightly browned.
- Remove the liver and keep it hot.
- In the pan drippings, brown the drained fruit.
- If too dry, add some of the water used in soaking.
- Cover and cook slowly for 25 to 30 minutes, or until the fruit is tender.
- Combine with the liver and serve immediately.
- Or, combine the browned liver and fruit and finish cooking in a covered baking dish in a moderate oven.
- Dried fruits, spiced When making dried fruit into sauce, add a little vinegar and spice tow,ard the end of the cooking.
- Or, use a small amount of juice from a jar of pickled fruit.
- Serve with meat.