A Fowl a la Braise

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Truss your Fowl, with the Less turned into the Belly, season it both inside and out with beaten Mace, Nutmeg, Pepper, and Salt; lay a Layer of Bacon at the Bottom of a deep Stew-pan, then a Layer of Veal, and afterwards the Fowl; then put in an Onion, two or three Cloves stuck in a little Bundle of Sweet Herbs, with a Piece of Carrot; then put at the Top, a Layer of Bacon, another of Veal, and a third of Beef; cover it close, and let it stand over the Fire for two or three Minutes, then pour in a Pint of Broth, or hot Water, cover it close, and let it stew an Hour; afterwards take up your Fowl, strain the Sauce, and after you have skimm’d off the Fat, thicken it up with a little Piece of Butter: You may add just what you please to the Sauce, a Ragoo of Sweetbreads, Cocks Combs, Truffles and Morels, or Mushrooms, with Force-Meat Balls looks very pretty; or any of the Sauces above.