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fowl - Breast Of Fowl Casserole

Source of Recipe

from flamingo times, Wildduck Publishing


List of Ingredients

Breast Of Fowl Casserole

With a sharp knife cut the breast, entire, from a fowl a
year old and leave the rest of the flesh intact Have three
or four tablespoonfuls of salt pork or bacon fat, butter or
vegetable oil in a frying pan; when hot cook the breast over
a brisk fire on the skin side until slightly browned, then
set into an earthen dish; add about a dozen slices of carrot
and an equal number of celery and pour in boiling water to
half cover the fowl; put on the cover of the dish and
let boil five or six minutes, then set to cook in a moderate
oven for about two hours. Allow plenty of time for cooking,
as the fowl may be kept hot in the dish after it is cooked
enough. Renew the water as needed and add salt and pepper when
about half cooked. Serve from the dish, or serve the fowl
on a platter with the vegetables around it.


Recipe