Poultry & Fowl Recipes
- A recipe for Dry devils
- Roast Duck with Bacon
- Roast chicken
- Marinated Bajan chicken and carrots
- Cipaille a postmodern way
- Cipaille another way, with triple decks
- Cipaille the oldest way
- A deconstructed pie of chicken and leek
- Daisy Redman’s chicken fricassee with Madeira
- Chicken bog with sausage.
- Potted chicken and ham.
- Roast chicken an Irish way.
- Chicken, leek and bacon pies
- Ronald Johnson’s colonial chicken pudding.
- Ronald Johnson’s chicken livers Madeira.
- Lady Mollie Cusack Smith’s Bermingham chicken
- Pollo alla Toscana
- Chicken Asquith
- Boulestin’s chicken with capers.
- Chicken and green olives braised in Madeira.
- A pie made with chicken, capers and corned beef or, if you dare, cured tongue.
- Parson Woodforde’s giblet soup
- Giblet soup prepared an early nineteenth century Scottish way
- Giblets prepared another eighteenth century way, in a pie with steak
- An eighteenth century dish of smothered duck
- Potted gizzards.
- Mulligatawny a Chicago way
- Lakshna Jha’s chicken biryani with raita
- Mrs. Framji’s chicken
- The Editor’s weeknight curry.
- Pheasant braised in whisky cream.
- A Scottish curry for chicken or rabbit.
- Jo Macsween’s Mungo pie.
- An accessible haggis recipe.
- David Garnett’s liver, sage and onion skuets
- Chicken with cucumber.
- A Northern terrine of liver and black pudding.
- The bfia chicken fricassee
- Ruby Tandoh’s favorite chicken pie
- Elisabeth Ayrton’s game with beans
- Weeknight chicken with butter beans, a recipe derived from Nigel Slater.
- Chicken with colcannon, black pudding fricassee and whisky sauce.
- Eugene Walter’s ‘chicken custard’ that is really a British batter pudding.
- A spring chicken from an unlikely source.
- Robin McDouall’s devilled chicken
- Rosie Sykes’ devilled chicken livers
- Brooks’s pie
- Robin McDouall’s roast duck with orange stuffing
- Mrs. J. L. Lane’s orange sauce for game
- Grilled chicken marinated in honey, lime and spice.