To marinate Fowls

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Yield
1.0 fowl or turkey
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the fowl
For the sauce
Instructions (11)
  1. Raise the skin from the breast-bone of the fowl with your finger.
  2. Prepare the stuffing: chop together veal force-meat, oysters, mushrooms, anchovy, pepper, parsley, lemon-peel, and thyme.
  3. Mix the stuffing with the yolk of an egg.
  4. Stuff the mixture between the skin and the flesh of the fowl, being careful not to break the skin.
  5. Sew up or skewer the fowl.
  6. If desired, lard the breast of the fowl with bacon.
  7. Paper the breast.
  8. Roast the fowl.
  9. Make good gravy.
  10. Garnish with lemon.
  11. Add a few mushrooms to the sauce, if desired.
Original Text
To marinate Fowls. TAKE a fine large fowl or turkey, raise the skin from the breast- bone with your finger, then take a veal force-meat and cut it small; a few oysters, a few mushrooms, an anchovy, some pepper, a little parsley, some lemon-peel, and a little thyme, chop all together fresh, and mixed with the yolk of an egg, stuff it in between the skin and the flesh, but take great care you don’t break the skin, and then sew it up or skewer you have cut into the body of the fowl. You may lard the breast of the fowl with bacon, if you chuse it. Paper the breast, and roast it. Make good gravy, and garnish with le- mon. You may add a few mushrooms to the sauce.
Notes
—