Roast Fowl
From The official handbook for the National Training School for Cookery, 1891
If the fire is very fierce, cover the fowl with buttered paper to prevent burning.
Presented as published in 1891. 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 The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 67. The excerpt below is the record exactly as published.
roast fowl, we should prepare it now (see Note at the end). 29. We now put the screen with the jack and dripping- pan before the fire. 30. We must make up the fire in the same manner as described in Roasting. N.B. — We do not require such a large fire as for roasting meat. 31. We take the trussed fowl and pass the hook of the jack through the back of the fowly and hang it up on the jack. N.B. — If the fire is very fierce, we should take a piece of whitey brown paper, butter it, and tie it over the fowl so as to prevent it from burning. 32. We put one ounce of butter
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Cook this with the app: pantry check, scaling, and the assistant.