Roast Fowl
From The school cookery book, 1881
For drawing and trussing a fowl, see page 84.
Presented as published in 1881. 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 school cookery book (1881), page 29. The excerpt below is the record exactly as published.
Roast Fowl. — Required: a young fowl, 2 oz. dripping
Cook this with the app: pantry check, scaling, and the assistant.