COOKING "OLD" FOWLS
The: age of the: maturcst bird will rouse no suspicions in the .mind of. the most fastidious gourmet/- if it is: subjected to the following. culinary treatment, says an exchange. Soak the fowl, duly cleaned;and singed,,for a full hour in cold .water. '-...This constitutes the "plumping-up" process. , The, next step is to put inside the fowl an onion, some celery, and salt, and over it squeeze a few drops of lemon ;juice to take'off the "feather taste."• Place the bird on the bars of a steaming-pan,' and cover it with a wet cheesecloth; Pour into the pan about one : cupful of cold water, to start ■- the, steam. :. CoVer the pan, and place it in a slow oven. The steaming process performs a sort of miracle. It renders the fowl tender as a young bird. The .cooking can thten bo 'completed in any way desired,.by roasting, boiling, or: stewing. ■,
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Bibliographic details
Evening Post, Volume CVII, Issue 10, 12 January 1929, Page 14
Word Count
151COOKING "OLD" FOWLS Evening Post, Volume CVII, Issue 10, 12 January 1929, Page 14
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