Roasted Fowl

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the Fowl

A large barndoor fowl well hung ↝ Guinea hen, meat only, raw [Poultry Products]
stuffed in the crop with sausage meat ↝ Sausage, turkey, fresh, raw [Sausages and Luncheon Meats]
peppered, salted ↝ Spices, pepper, black [Spices and Herbs]
peppered, salted ↝ Salt, table, iodized [Spices and Herbs]

For Serving

Egg sauce ↝ Egg, whole, raw [Eggs and omelets]
bread sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
garnished with sausages, scalded, and parsley ↝ Sausage, turkey, fresh, raw [Sausages and Luncheon Meats]
garnished with sausages, scalded, and parsley ↝ Parsley, raw [Not included in a food category]
gravy in the dish ↝ Gravy, NFS [Dips, gravies, other sauces]
with bread sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
mushroom sauce ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (7)

Roast the fowl.
Stuff the crop with sausage meat.
Place gravy in the dish.
Serve with egg sauce, bread sauce, or garnished with scalded sausages and parsley.
For broiled fowl: Split the fowl down the back, pepper and salt it, and broil.
Serve broiled fowl with mushroom sauce.
Turn the head under the wing.

Original Text

Ditto roasted.

Egg sauce, bread sauce, or garnished with sausages, scalded, and parsley.

A large barndoor fowl well hung, stuffed in the crop with sausage meat, and gravy in the dish, and with bread sauce.

The head should be turned under the wing.

Fowl split down the back, peppered, salted, and broiled. Serve it with mushroom sauce.

Notes

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