Poached Fowl and Bacon with 'pudding'
| Yield: | 6 Servings |
| Categories: | Main Dishes, Medieval, Chicken |
| 4 | lb | Boiling fowl with |
| Neck and giblets | ||
| 2 | tb | Finely chopped mixed fresh |
| Savory, parsley, hyssop and | ||
| Sage | ||
| Salt and pepper | ||
| 1 1/2 | lb | Piece boiling bacon |
| 2 | c | Strong dry cider |
| Extra herbs to garnish | ||
| Pudding | ||
| Neck, liver and heart | ||
| From the bird | ||
| 1 | ts | Of the herb mixture above |
| Salt and pepper | ||
| 8 | tb | Soft white breadcrumbs |
| 1 | Egg beaten |
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