Pullet roasted with Batter

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Pullet
Stuffing/Forcemeat
Basting
Sauce
Instructions (7)
  1. Bone and force the pullet with good stuffing or forcemeat.
  2. Paper the pullet and put it to roast.
  3. When half done, take off the paper.
  4. Baste the fowl with a little light batter.
  5. Let it dry.
  6. Baste it again, repeating until it is done and nicely crusted over.
  7. Serve it up with benshamelle or poivrade sauce beneath.
Original Text
Pullet roasted with Batter. Bone and force the pullet with good stuffing or forcemeat, paper it and put it to roast; when half done take off the[306] paper, and baste the fowl with a little light batter; let it dry, baste it again, so repeating till it is done and nicely crusted over; then serve it up with benshamelle or poivrade sauce beneath.
Notes
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