To force a Fowl

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for gravy sauce
for garnish
Instructions (10)
  1. Cut the fowl down the back, take out the entrails, and take the skin off whole.
  2. Cut the flesh from the bones, and chop it with half a pint of oysters, one ounce of beef marrow, a little pepper and salt.
  3. Mix it up with cream.
  4. Lay the meat on the bones, and draw the skin over it and sew up the back.
  5. Cut large thin slices of bacon, and lay them over the breast of your fowl, tie the bacon on with packthread in diamonds.
  6. Roast for an hour by a moderate fire.
  7. Make a good brown gravy sauce.
  8. Pour the gravy upon your dish.
  9. Take the bacon off and lay in your fowl, and serve it up.
  10. Garnish with pickles, mushrooms, or oysters.
Original Text
To force a Fowl. TAKE a large fowl, pick it clean, and cut it down the back, take out the entrails, and take the skin off whole; cut the flesh from the bones, and chop it with half a pint of oysters, one ounce of beef marrow, a little pepper and salt, mix it up with cream, then lay the meat on the bones, and draw the skin over it and sew up the back, then cut large thin slices of bacon, and lay them over the breast of your fowl, tie the bacon on with packthread in diamonds; it will take an hour roasting by a moderate fire, make a good brown gravy sauce, pour it upon your dish, take the bacon off and lay in your fowl, and serve it up: garnish with pickles, mushrooms, or oysters.—It is proper for a side dish for dinner, or top for supper.
Notes
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