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Recipe Page


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Recipe Page
All Recipes
(Duck, Wild, Roasted )
(Fowls, Roasted)

Fowl, Broiled, and Mushroom Sauce
For chicken, et&.

Time: To roast the fowl, 35 minutes; to broil it, 10 to 15 minutes.

Sufficient for 4 or 5 persons.

Seasonable In full season from May to January.

  1. a large fowl
  2. seasoning, to taste, of pepper and salt
  3. 2 handfuls of button mushrooms
  4. 1 slice of lean ham
  5. 3/4 pint of thickened gravy
  6. 1 teaspoonful of lemon-juice
  7. 1/2 teaspoonful of pounded sugar

  1. Cut the fowl into quarters
  2. Roast it until three-parts done, and keep it well basted whilst at the fire
  3. Take the fowl up, broil it for a few minutes over a clear fire, and season it with pepper and salt
  4. Put the mushrooms into a stewpan with a small piece of butter, the ham, a seasoning of pepper and salt, and the gravy
  5. Simmer these gently for 1/2 hour
  6. Add the lemon-juice and sugar
  7. Dish the fowl, and pour the sauce round them

Source: The Book of Household Management by Isabella Beeton (1859)

Recipe Page
All Recipes
(Duck, Wild, Roasted )
(Fowls, Roasted)

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