vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Roast Fowl
From Twentieth century home cook book, 1905
Serves 1
The dressing should be highly seasoned.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 127. The excerpt below is the record exactly as published.
Roast Fowl. — The dressing for roasted fowl should be of bread toasted crisp, spiead Nvith butter, and moistened with water; or if plain dressing, pound in a mortar. It should be rather highly seasoned. Add if you like, sage, thyme and parsley
Cook this with the app: pantry check, scaling, and the assistant.