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FOWL SCOLLOPS (Cold Meat Cookery)

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. 958.
  2. INGREDIENTS.--The remains of cold roast or boiled fowl, 1/2 pint of Béchamel, No.
  3. 367, or white sauce, No.
  4. 537 or 539.
  5. Mode.--Strip off the skin from the fowl;
  6. cut the meat into thin slices, and warm them in about 1/2 pint, or rather more, of Béchamel, or white sauce.
  7. When quite hot, serve, and garnish the dish with rolled ham or bacon toasted.
  8. Time.--1 minute to simmer the slices of fowl.
  9. THE FEATHER LEGGED BANTAM.--Since the introduction of the Bantam into Europe, it has ramified into many varieties, none of which are destitute of elegance, and some, indeed, remarkable for their beauty.
  10. All are, or ought to be, of small size, but lively and vigorous, exhibiting in their movements both grace and stateliness.
  11. The variety shown in the engraving is remarkable for the tarsi, or beams of the legs, being plumed to the toes, with stiff, long feathers, which brush the ground.
  12. Owing, possibly, to the little care taken to preserve this variety from admixture, it is now not frequently seen.
  13. Another variety is often red, with a black breast and single dentated comb.
  14. The tarsi are smooth, and of a dusky blue.
  15. When this sort of Bantam is pure, it yields in courage and spirit to none, and is, in fact, a game-fowl in miniature, being as beautiful and graceful as it is spirited.
  16. A pure white Bantam, possessing all the qualifications just named, is also bred in the royal aviary at Windsor.