Peafowl, Larded and Roasted
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1121. The excerpt below is the record exactly as published.
Peafowl, Larded and Roasted.— Choose a young bird, lard it closely over the breast and legs, fill it with a good veal force- meat— but the forcemeat may be omitted — truss it firmly, and roast before a clear fire for an hour or an hour and a half, ac- cording to the size of the bird. When done enough, take off the buttered paper which was round the head
Cook this with the app: pantry check, scaling, and the assistant.