Baked Fowl

Ingredients

• a fowl as if for roasting
• some good olive oil
• two or three sprigs of parsley
• a large onion sliced
• plenty of salt
• plenty of pepper
• a bay-leaf
• a large sheet of paper
• serve it with a sauce ravigote

Method

1. 1

   Soak the fowl in olive oil with parsley, onion, salt, pepper, and bay leaf for 2-3 hours.

2. 2

   Remove from oil, tie bacon around it, place onions around, dip paper in oil and wrap around the fowl.

3. 3

   Grill, bake, or roast slowly until tender.

4. 4

   Remove covering and serve with sauce ravigote.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 38. The excerpt below is the record exactly as published.

Baked Fowl. — Have ready a fowl as if for roasting, soak it in a basin in some good olive oil with two or three sprigs of parsley, a large onion sliced, plenty of salt and pepper, and a bay-leaf. Cover it up and let it stand for two or three hours ; take it out of the oil, tie round it some slices of bacon, put the onions out of the oil all around it, dip a large sheet of paper into the liquor, and tie this all around the fowl ; grill or bake it, or roast it by a slack fire and rather slowly ; when quite tender, remove all the covering, and serve it with a sauce ravigote

Cook this with the app: pantry check, scaling, and the assistant.