Roast Fowl

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
for inside the fowl
to spread over the breast
for gravy
Instructions (9)
  1. Put inside a properly trussed fowl about an ounce of butter.
  2. Spread butter also over the breast.
  3. Do not flour your fowl.
  4. Bake in a quick oven for one and a quarter hours (roast one and a half hours).
  5. When the fowl is done lay on a dish.
  6. Strain the butter out of the meat tin.
  7. Boil up a little water in it to make gravy.
  8. Pour over the fowl in the dish.
  9. If to be stuffed see recipe: 41.
Original Text
Roast Fowl Put inside a properly trussed fowl about an ounce of butter and spread butter also over the breast. Do not flour your fowl. Bake in a quick oven for one and a quarter hours (roast one and a half hours). When the fowl is done lay on a dish, strain the butter out of the meat tin, boil up a little water in it to make gravy and pour over the fowl in the dish. If to be stuffed see recipe: 41.
Notes
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