Boiled Fowls from Modern Cookery for Private Families by Eliza Acton
White-legged poultry should always be selected for boiling as it is of better colour when dressed than any other. Truss the fowls firmly and neatly, with the legs drawn into the bodies, and the win...
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Cooking tools:
- Stockpot
- Stove
- Butcher's twine
Ingredients
- paste
- turkey
- poultry
- oyster
- celery
- mushroom sauce
- cauliflower
- vegetable marrow
- egg
- white sauce
- gizzards
- fowls
- wings
- water
- fowl
- young chickens
- parsley
- butter
- english white sauce
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