To roast a Fowl with Chesnuts

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

For the stuffing

some chesnuts, roast them very carefully, so as not to burn them, take off the skin and peel them, take about a dozen of them cut small, and bruise them in a mortar
parboil the liver of the fowl, bruise it ↝ Goose, liver, raw [Poultry Products]
about a quarter of a pound of ham or bacon, and pound it ↝ Ham [Cold cuts and cured meats]
a good deal of parsley, chopp’d fine ↝ Parsley, raw [Not included in a food category]
a little sweet herbs
some mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

For roasting

your fowl ↝ Guinea hen, meat only, raw [Poultry Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the sauce

the rest of the chesnuts, peel’d and skin’d
some good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little white wine ↝ Wine, white [Wine]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (12)

Take some chesnuts, roast them very carefully, so as not to burn them, take off the skin and peel them.
Take about a dozen of them, cut small, and bruise them in a mortar.
Parboil the liver of the fowl, and bruise it.
Cut about a quarter of a pound of ham or bacon, and pound it.
Mix the bruised chesnuts, bruised liver, pounded ham/bacon, chopped parsley, sweet herbs, mace, pepper, salt, and nutmeg together.
Put the mixture into your fowl.
Tie the neck of the fowl and hang it up by the legs to roast with a string.
Baste the fowl with butter while roasting.
For the sauce: take the rest of the chesnuts (peeled and skinned), put them into some good gravy with a little white wine.
Thicken the sauce with a piece of butter rolled in flour.
Take up your fowl, lay it in the dish, and pour in the sauce.
Garnish with lemon.

Original Text

To roast a Fowl with Chesnuts.
FIRST take some chesnuts, roast them very carefully, so as not
to burn them, take off the skin and peel them, take about a dozen
of them cut small, and bruise them in a mortar; parboil the liver of
the fowl, bruise it, cut about a quarter of a pound of ham or bacon,
and pound it; then mix them all together, with a good deal of parsley,
chopp’d fine, a little sweet herbs, some mace, pepper, salt and
nutmeg; mix these together, and put into your fowl, and roast it.
The best way of doing it is to tie the neck, and hang it up by
the legs to roast with a string, and baste it with butter. For sauce
take the rest of the chesnuts, peel’d and skin’d, put them into
some good gravy, with a little white wine, and thicken it with a
piece of butter rolled in flour; then take up your fowl, lay it in
the dish, and pour in the sauce. Garnish with lemon.

Notes

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