Roasting Goose, Turkey, or Fowls

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
for roasting
Instructions (1)
  1. When you roast a goose, turkey, or fowls of any sort, take care to singe them with a piece of white paper, and baste them with a piece of butter; drudge them with a little flour, and when the smoke begins to draw to the fire, and they look plump, baste them again, and drudge them with a little flour, and take them up.
Original Text
WHEN you roast a goose, turkey, or fowls of any sort, take care to singe them with a piece of white paper, and baste them with a piece of butter; drudge them with a little flour, and when the smoke begins to draw to the fire, and they look plump, baste them again, and drudge them with a little flour, and take them up.
Notes
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