Roast Fowl and Gravy

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
For the fowl
For the gravy
Instructions (8)
  1. Draw the fowl, reserving the gizzard and liver to be tucked under the wings.
  2. Truss the fowl with skewers.
  3. Tie the fowl to the end of a skein of worsted, which is to be fastened to a nail stuck in the chimney-piece, so that the fowl may dangle rather close to the fire, in order to roast it.
  4. Baste the fowl, while it is being roasted, with butter, or some kind of grease.
  5. When nearly done, sprinkle the fowl with a little flour and salt.
  6. Allow the fowl to attain a bright yellow-brown colour before you take it up.
  7. Place the fowl on its dish.
  8. Pour some brown gravy over it.
Original Text
No. 16. Roast Fowl and Gravy. Let us hope that at Christmas, or some other festive season, you may have to dress a fowl or turkey for your dinner. On such occasions I would recommend the following method:—First, draw the fowl, reserving the gizzard and liver to be tucked under the wings; truss the fowl with skewers, and tie it to the end of a skein of worsted, which is to be fastened to a nail stuck in the chimney-piece, so that the fowl may dangle rather close to the fire, in order to roast it. Baste the fowl, while it is being roasted, with butter, or some kind of grease, and when nearly done, sprinkle it with a little flour and salt, and allow the fowl to attain a bright yellow-brown colour before[20] you take it up. Then place it on its dish, and pour some brown gravy over it.
Notes
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