Roast Fowl

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

Forcemeat

good forcemeat

For coating

lukewarm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
very fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
more crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Optional additions to crumbs

Savoury herbs shred small
spice ↝ Spices, paprika [Spices and Herbs]
lemon-grate ↝ Lemon, raw [Citrus fruits]

For serving

lemon-sauce ↝ Lemon-butter sauce [Dips, gravies, other sauces]
gravy thickened and mixed with plenty of minced parsley ↝ Gravy, NFS [Dips, gravies, other sauces]
brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
any other sauce usually served with fowls ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (11)

Fill the breast of a fine fowl with good forcemeat.
Roast it as usual.
When it is very nearly ready to serve take it from the fire.
Pour lukewarm butter over it in every part.
Strew it thickly with very fine bread-crumbs.
Sprinkle these again with butter.
Dip the fowl into more crumbs.
Put it down to the fire.
When it is of a clear, light brown all over, take it carefully from the spit, dish, and serve it with lemon-sauce, and with gravy thickened and mixed with plenty of minced parsley, or with brown gravy and any other sauce usually served with fowls.
Savoury herbs shred small, spice, and lemon-grate, may be mixed with the crumbs at pleasure.
Do not pour gravy over the fowl when it is thus prepared.

Original Text

ROAST FOWL.

(A French Receipt.)

Fill the breast of a fine fowl with good forcemeat, roast it as usual, and when it is very nearly ready to serve take it from the fire, pour lukewarm butter over it in every part, and strew it thickly with very fine bread-crumbs; sprinkle these again with butter, and dip the fowl into more crumbs. Put it down to the fire, and when it is of a clear, light brown all over, take it carefully from the spit, dish, and serve it with lemon-sauce, and with gravy thickened and mixed with plenty of minced parsley, or with brown gravy and any other sauce usually served with fowls. Savoury herbs shred small, spice, and lemon-grate, may be mixed with the crumbs at pleasure. Do not pour gravy over the fowl when it is thus prepared.

Notes

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