To Stew a Turky or Fowl

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

First let your Pot be very clean, lay four clean Skewers at the Bottom, lay your Turky or Fowl upon them, put in a Quart of Gravy, take a Bunch of Sellery, cut it Small, and wash it very clean, put it into your Pot, with two or three Blades of Mace, let it stew softly till there is just enough for Sauce, then add a good Piece of Butter rolled in Flour, two Spoonfuls of Red Wine, two of Catchup, and just as much Pepper and Salt as will season it, lay your Fowl or Turky in the Dish, pour the Sauce over it, and send it to Table. If the Fowl or Turky is enough before the Sauce, take it up, and keep it hot till the Sauce is boil’d enough, then put it in, let it boil a Minute or two, and dish it up.