To boil wild Fowl otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Boil your Fowl in strong broth or water, scum it clean, and put some white-wine to it, currans, large mace, a clove or two, some Parsley and Onions minced together: then have some stewed turnips cut like lard, and stewed in a pot or little pipkin with butter, mace, a clove, white-wine, and sugar; Being finely stewed serve your fowl on sippets finely carved, broth the fowls, and pour on your Turnips, run it over with beaten butter, a little cream, yolks of eggs, sack and sugar. Scraped sugar to trim the dish, or grated bread.