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Davenport Fowls


Young fowls stuffed with their minced pluck with herbs, anchovy, onion and hard-boiled egg. Sewn up tight and boiled, browned in butter to finish. Served with mushroom ketchup. Known from Eaton 1822.

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

DAVENPORT FOWLS. Hang up young fowls for a night. Take the liver, hearts, and tenderest parts of the gizzards, and shred them small, with half a handful of young clary, an anchovy to each fowl, an onion, and the yolks of four eggs boiled hard, seasoning the whole with pepper, salt, and mace. Stuff the fowls with this mixture, and sew up the vents and necks quite close, that the water may not get in. Boil them in salt and water till almost done; then drain them, and put them into a stewpan with butter enough to brown them. Serve them with fine melted butter, and a spoonful of ketchup of either sort, in the dish.

The unrelated USA dish of 'Davenport Chicken' originates in the Davenport Hotel, Spokane, Washington.

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