• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Poached Fowl and Bacon with 'pudding'

  • Recipe Submitted by on

Category: Poultry, Main Dish

 Ingredients List

  • 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


This was a cheap and easy dish on which youngsters could practise when
learning to carve poultry. Ask a kindly poulterer to cut off the bird's
head and to supply the whole neck in its skin along with the prepared bird
and giblets. Mix the herbs together and put a tablespoonful aside. Add a
light seasoning of salt and pepper to the rest and fill the mixture into
the body cavity of the bird. Stitch or skewer the cavity openings securely.
Truss the bird for boiling and place it on a trivet in a stewpan which will
also hold the bacon and liquids. To prepare the neck, ease the spine and
surrounding flesh out of the skin as if peeling off a stocking. Do not
break the skin. Chop the liver and heart finely and mix with half the
reserved herbs, a little seasoning and the breadcrumbs. Bind with the egg.
Fill this mixture into the skin, allowing room for the bread to swell.
Fasten the ends of the sausage-shaped 'pudding' securely and add to the
pan. (If the skin is accidentally torn, or is not supplied, you can make
the stuffing into small balls and fry or bake them, as an acceptable
substitute.) Mix the cider with 425 ml/15 fl oz/2 cups water and heat until
nearly boiling. Add the liquid to the pan, put on a well-fitting lid and
poach the bird gently for 2-2 1/2 hours. Add the bacon piece after 30
minutes and the stuffed neck after a further 15 minutes. Top up the pan
with extra boiling water then, or later if needed. Test the bird for
readiness after 2 hours by thrusting a thin skewer into the thickest part
of the thigh. The juices should run clear. A smallish bird may be almost
ready by this time, and the bacon piece should be done. Take the bacon out,
with the 'pudding', and leave both to rest for 10-15 minutes. The slice
both to serve as a garnish for the poached bird. Scatter a few extra herb
leaves over the breast of the bird before serving. First stuff your capons
with saveray, With parsley, a little, hissop I say; Then take the neck,
remove the bone; And make a pudding thereof at once With an egg and minced
bread also With hacked liver and heart thereto... Then boil the capon, as I
they say, With parsley, sage, hissop, saveray... With slices of bacon
embrawded here and colour your broth with saffron dear... (Mrs
Groundes-Peace's Old Cookery Notebook)

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