Roast Fowl
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Serve fowl on a hot dish and gravy separate. The skewers and string are removed from fowl before serving it.
Presented as published in 1913. 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 Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 36. The excerpt below is the record exactly as published.
Roast Fowl. (1.) Clean, stuff and truss fowl according to directions. (2.) Place prepared fowl in a baking tin, a covered one for choice, with plenty of good dripping or bacon fat for basting. A few slices of bacon may be placed on the breast.
Cook this with the app: pantry check, scaling, and the assistant.