Fried Fowl—with Peas

Preparation info

    • Difficulty


    • Ready in

      40 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Trimmings of 2 cold, roast fowls
  • 2 oz. butter
  • 1 oz.


Cut fowl into pieces convenient for serving. Boil fowl bones for stock. Heat the butter in a saucepan. Fry pieces of fowl in butter until brown. Remove fowl from butter, add flour to butter and brown lightly; stir in stock, simmer 5 min. and season. Replace fowl in sauce, cover and cook gently until thoroughly hot.

Serve with sauce strained over and garnish with peas.