Page 68 - Spring2009

TWO RECIPES FOR FOWLS

FEATHER FOWLIE
(A luncheon soup which may be a legacy of the Auld Alliance.)

Fowl, ham, celery, onion, thyme, parsley, mace, salt, eggs, cream.
Take a fresh fowl; joint and let the pieces soak for half an hour in cold water to which you have added a dessert-
spoonful of salt, then wash it well under the tap and put it into a stew-pan with a slice of ham, a stick of celery cut small,
a sliced onion, thyme, parsley and a bit of mace. Cover with a quart of cold water, put the lid on, and bring it to the boil;
then draw it to the side and let it cook gently for an hour and a half; strain, and immediately clear off all the grease with
paper. Put it into another stew-pan and add a dessertspoonful of chopped parsley and a ladleful of first stock. Let it heat
up for fifteen minutes and add the minced white meat of the fowl. Remove from the fire, stir in three strained yolks of
egg and a dessertspoonful of warmed cream. Pour into a heated tureen.

MacNeill believes that “fowlie” is a corruption of volaille, and “feather” of velouté —”the more so as the soup bears
a strong resemblance to the French velouté de volaille.”

COCK-A-LEEKIE
(Traditional Recipe)

A cock or plump fowl, leeks, prunes, Jamaica pepper, salt, veal or beef stock
Cut off the roots and part of the heads of two or three bunches of leeks and wash thoroughly. Truss the fowl and
place in a large pot with three or four of the leeks, blanched and chopped, and two quarts of good stock. Bring to the
boil and cook gently for two hours or longer, until the fowl is tender, when it should be removed. Clear off all the grease
with paper. Add the remainder of the leeks, blanched, with more salt, if required, and Jamaica pepper to taste. Simmer
very gently until the leeks are tender. Half an hour before serving, add a dozen or so of prunes, unbroken. Remove the
skin and bones from the fowl and mince the white meat fine and place in a tureen with the soup.
(Note courtesy of Meg Dods: “The soup must be very thick of leeks, and the first part of these must be boiled down
into the soup until it becomes a lubricious compound.”)

WINNERS OF THE BUMPER STICKER CAPTION CONTEST
Available through www.farmtoconsumer.org

Sandeep Argarwal, Lawrenceville, Charlene Maniotis, WAPF Member from Kim Hartke, Reston, Virginia
New Jersey chapter leader and Nashua, New Hampshire, Charlene’s slogan, Chapter Leader, was a
owner of Pure Indian Foods, www. “Keep the Government Out of My Kitchen,” winner with “Raw Milk Heals.”
PureIndianFoods.com, with selected by the FTCLDF, is very popular at exhibits. It’s available in T-shirts, buttons
“Priceless Nutrition Information.” and bumper stickers.
66 Wise Traditions SPRING 2009