Roast Fowl

Ingredients

• Roast Fowl
• piece of fat bacon
• greased paper
• dripping
• flour

Method

1. 1

   Pluck, draw and singe the fowl.

2. 2

   To truss, use a trussing needle and string.

3. 3

   Put the gizzard through one wing and the liver through the other.

4. 4

   Fold the pinions back.

5. 5

   Cut off feet by the first joint.

6. 6

   Draw sinews.

7. 7

   Truss legs firmly against body.

8. 8

   Place a piece of fat bacon on the breast.

9. 9

   Roll in greased paper.

10. 10

    Have dripping hot in roasting-tin.

11. 11

    Baste fowl.

12. 12

    Bake for about one hour to an hour and a half.

13. 13

    When the bird is almost done, remove the paper, dredge breast with flour, and place in a very hot oven to brown.

14. 14

    Rolls of bacon should be placed on a skewer and baked at side of tin.

15. 15

    Dish on a hot dish, removing the skewers.

16. 16

    Pour off fat and make gravy in the usual way.

17. 17

    Season and pour a little round.

18. 18

    Serve the remainder in a sauceboat.

19. 19

    Serve bread sauce.

As published

This recipe was extracted from Berridge House recipe book (1910), page 31. The excerpt below is the record exactly as published.

Roast Fowl Pluck, draw and singe the fowl. To truss, use a trussing needle and string. Put the gizzard through one wing and the liver through the other. Fold the pinions back. Cut off feet by the first joint. Draw sinews. Truss legs firmly against body. Place a piece of fat bacon on the breast. Roll in greased paper. Have dripping hot in roasting-tin. Baste fowl. Bake for about one hour to an hour and a half. When the bird is almost done, remove the paper, dredge breast with flour

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