TENDER FOWL.
Put a cupful anil a-half of water into a deep saucepan. Stand a smalL jar upside down in the saucepan, ancl place in the fowl on top of the jar. Sprinkle a little salt on the fowl, cover the saucepan closely, and cock for from two to three hours, adding a little boiling water from time to time, and taking care not to let the saucepan boil dry. The fowl may be stuffed before steaming it if preferred. When the flesh seems tencier put the fowl into a baking dish ? tie strips of bacon' along the breast, add dripping, arid roast" in the usual way until the fowl is nicely browned. It should not take more than half an hour. The gravy in the saucepans when the steaming is concluded should be kept hot to servo with the fowl. It will be delieiously rich. None of the nourishment in the fowl is lost by this process.
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Bibliographic details
New Zealand Herald, Volume LXV, Issue 19928, 23 April 1928, Page 7
Word Count
158TENDER FOWL. New Zealand Herald, Volume LXV, Issue 19928, 23 April 1928, Page 7
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