Roast Fowl (A French Receipt)
From Modern cookery, in all its branches, 1884
Serves 4
Do not pour gravy over the fowl when prepared this way.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 254. The excerpt below is the record exactly as published.
ROAST FOWL. (A French Receipt.') Fill the breast of a fine fowl with good forcemeat, roast it as usual, and when it is very nearly ready to serve take it from the fire, pour lukewarm butter over it in every part, and strew it thickly with very fine bread-crumbs ; sprinkle these again with butter, and dip the fowl into more crumbs. Put it down to the fire, and when it is of a clear, light brown all over, take it carefully from the spit, dish, and serve it with lemon -sauce, and with gravy thickened and mixed with plenty of minced parsley
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