150. Fowls

Preparation info

    • Difficulty

      Complex

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

The motive of semi-frying food is to have it done quickly; therefore, to fry a whole fowl, or even half, is useless, as it could be cooked in a different way in the same time; but to semi-fry a fowl with the object of having it quickly placed on the table, in order to satisfy a good, and perhaps fastidious, appetite, it should be done in a similar way to that practised in Egypt some 8000 years