To roast large Fowls

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 (5)

your fowls when they are ready dressed ↝ Guinea hen, meat only, raw [Poultry Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the necks and gizzards ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
a spoon-ful of browning ↝ Sugars, brown [Sweets]
egg sauce ↝ Egg, whole, raw [Eggs and omelets]

Instructions (4)

Take your fowls when they are ready dressed, put them down to a good fire, singe, dust, and baste them well with butter.
They will be near an hour in roasting.
Make a gravy of the necks and gizzards, strain it, put in a spoon-ful of browning.
When you dish them up, pour the gravy into the dish, serve them up with egg sauce in a boat.

Original Text

To roast large Fowls.
TAKE your fowls when they are ready dressed, put them down to a good fire, singe, dust, and baste them well with butter, they will be near an hour in roasting, make a gravy of the necks and gizzards, strain it, put in a spoon-ful of browning; when you dish them up, pour the gravy into the dish, serve them up with egg sauce in a boat.

Notes

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