To Dress Cold Fowl or Pigeon

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Cut them in four Quarters, beat up an Egg or two according to what you dress, grate a little Nutmeg in, a little Salt, some Parsley chopped, a few Crumbs of Bread, beat them well together, dip them in this Batter, and have ready some Dripping hot in a Stew-pan, in which fry them of a fine light brown; have ready a little good Gravy, thickened with a little Flour, mix with a Spoonful of Ketchup, lay the Fry in the Dish, and pour the Sauce over. Garnish with Lemon; a few Mushrooms, if you have any. A Cold Rabit eats well done thus.