Fowl a la Carlsfors (Entrée) from Modern Cookery for Private Families by Eliza Acton
Bone a fowl without opening the back, and restore it to its original form by filling the vacant spaces in the legs and wings with forcemeat; put a roll of it also into the body, and a large sausage...
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Cooking tools:
- Boning knife
- Skewer
- Spoon
- Mixing bowl
Ingredients
- veal
- pinions
- mushroom forcemeat
- chickens
- brown gravy
- sausage-meat
- mushroom sauce
- wings
- fowl
- sausage
- forcemeat
- butter
- fine skewers
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