Roast Fowl
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 56. The excerpt below is the record exactly as published.
Roast Fowl. — Truss the fowl with the giblets under the wings. Singe it. Roast for f hour, basting often with butter, and sprinkle with flour some minutes before serving. If liked stuffed, use a veal stuffing, or a ham forcemeat. Serve with plenty of rich light-brown gravy
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