Roasted Poultry

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Take some parsley shred fine, a piece of butter as big as a walnut, a little pepper and salt;
  2. cut the neck-end tight;
  3. tie a string round the legs and rump, and fasten the other end to the top of the chimney-piece.
  4. Baste them with butter, and when they are enough lay them in the dish, and they will swim with gravy.
  5. You may put them on a little spit, and then tie both ends close.
Original Text
Take some parsley shred fine, a piece of butter as big as a walnut, a little pepper and salt; cut the neck-end tight; tie a string round the legs and rump, and fasten the other end to the top of the chimney-piece. Baste them with butter, and when they are enough lay them in the dish, and they will swim with gravy. You may put them on a little spit, and then tie both ends close.
Notes
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