Roast fowl à la sucking-pig
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 7. The excerpt below is the record exactly as published.
Roast fowl à la sucking-pig. Roast your fowl before a good fire; when nearly cooked, set fire to a lump of lard wrapped up in a piece of paper
Cook this with the app: pantry check, scaling, and the assistant.