Roast Fowl
From Buckmaster's cookery, 1887
A young fowl is essential.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 119. The excerpt below is the record exactly as published.
ROAST FOWL. Ingredients. Fowl. Bacon. Onion. 1. Tick, draw, wipe, singe, and truss a fowl. Unless Boiled Fowl. 271 stuffed, an onion inside and a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.