Feather Fowlie

A Luncheon Soup

Preparation info

    • Difficulty

      Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

(Lady Clark of Tillypronie’s Recipe)

Ingredients

  • Fowl, ham, celery, onion, thyme, parsley, mace, salt, eggs, cream

Method

Take a fresh fowl; joint and let the pieces soak for half an hour in cold water to which you have added a dessertspoonful of salt, then wash it well under the tap and put it into a stewpan with a slice of ham, a stick of celery cut small, a sliced onion, thyme, parsley, and a bit of mace. Cover with a quart of cold water, put the lid on, and bring it to the boil; then draw it to the side and le