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(1881). Rutledge details a recipe for "A Salad To Be Eaten With Cold Meat Or Fowl" that explains how to make a mayonnaise from scratch, before adding it to...

use until the 18th century. Traditionally, the soup is made with broiler fowl and would not contain thickeners, or vegetables other than leeks. It would...

[Riddell says: "Country-captain.—Cut a fowl in pieces; shred an onion small and fry it brown in butter; sprinkle the fowl with fine salt and curry powder and...

consider a more humane way, involving slitting the neck of the chicken or other fowl, and in the traditional way. For the Cordillerans, however, the exotic cuisine...

the 19th century. Among the stuffed versions, one finds a recipe for a "fowl fillet à la Maréchale" stuffed with truffles and herbs in The Art of French...

have neither, a piece of fine white Veal will do; cut the Breasts of these Fowls into fair dices, and Mince all the rest; to the Quantity of two Chickens...

published in Philadelphia in 1857. The recipe required a "fine full-grown fowl". It also appeared in the kitchens of Alessandro Filippini, who was a chef...

stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for...

people from North Sulawesi features the heavy use of meat such as pork, fowl, and seafood. "Woku" is a type of seafood dish with generous use of spices...