Roast Fowl à la Sucking-Pig

Ingredients

• Roast your fowl
• a lump of lard
• wrapped up in a piece of paper

Method

1. 1

   Roast your fowl before a good fire; when nearly cooked, set fire to a lump of lard wrapped up in a piece of paper, which hold in a large iron spoon, let the melting lard drop on the fowl, this will produce a crackly skin like that of a roast sucking-pig.

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 6. The excerpt below is the record exactly as published.

Roast fowl à la sucking-pig. -Artichauts à la barigoule, Stuffed artichokes à la barigoule. Baba au rhum. Rum cake or Baba. Purée of haricot beans à la Condé. Make a purée of red haricot beans in the same manner as a purée of white haricot beans (see 2nd of July). Put someslices of fried bread in a soup-tureen, and pour the soup over them. Brill, béchamel sauce. Soak your brill in fresh water for two hours, drain, and cover with salt in a deep dish for an hour. Boil in boiling salt and water for twenty or twenty-five minutes over a slow fire. Be Careful that the fish does not break. Hand some béchamel sauce in a sauceboat (see 16th of August). 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.