To Force a Fowl

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a good Fowl, pick and draw it, flit the Skin down the Back, and take the Flesh from the Bones, mince it very small, and mix it with one Pound of Beef Sewet shred, a Pint of large Oysters chopped, two Anchovies, a Shalot, a little grated Bread, and some Sweet Herbs; shred all this very well, mix them together, and make it up with the Yolks of Eggs; then turn all these Ingredients on the Bones again, and draw the Skin over again, then few up the Back, and either boil the Fowl in a Bladder an Hour and a Quarter, or roast it; then stew some more Oysters in Gravy, bruise in a little of your Force-Meat, mix it up with a little fresh Butter, and a very little Flour; then give it a boil, lay your Fowl in the Dish, and pour the Sauce over it, garnishing with Lemon.