Name: Boiled Fowl
Cuisine: United Kingdom
Ingredients: salt; 3 oz. (90 g.) flour; 6 peppercorns; 1 fowl; 1 onion, 1 carrot, both quartered; 3 oz. (90 g.) butter; ½ pint (3 dl.) milk; sprig of parsley and thyme, or a bouquet garni; 2 oz. (60 g.) finely chopped parsley or 2 hard-boiled eggs, chopped; ½ teaspoon white pepper

Preparation info

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Ingredients

1 fowl
1 onion, 1 carrot, both quartered
sprig

Method

Put bird in a pan of cold water with the other ingredients. As soon as it comes to the boil, remove the scum. Then simmer gently until quite tender (about 2–2½ hours). Remove bird and pull off most of the skin, which is glutinous in a boiled fowl and comes away quite easily. Place bird on a large hot dish and keep warm.

For the sauce, melt the butter, stir in the flour, cook gently for