Roast Fowl

Ingredients

• a fowl
• one or two slices of fat bacon
• one cupful of stock or water
• dredge the breast with flour
• season nicely
• seasoned with lemon juice
• garnish with watercress

Method

1. 1

   Prepare the fowl by optionally stuffing it.

2. 2

   Roast in front of the fire or in the oven, covering with greased paper and basting regularly.

3. 3

   Roast for 30 minutes to 1.5 hours depending on the bird's age and size.

4. 4

   Test for doneness by pressing the leg.

5. 5

   Remove paper and bacon before serving, dredge with flour, and brown quickly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 442. The excerpt below is the record exactly as published.

Roast Fowl It is not at present the fashion to stuff a fowl for roasting, it is usually served very simply. However, it stuffing is liked, there is no reason why it should not be put in. Either veal, oyster, or chestnut stuffing (see Stuffings, p. 307), or well- seasoned sausage meat may be used. This should be put in at the neck end. Loosen the skin as much as possible from the breast, put a layer of the stuffing over the flesh of the breast and then as much as the loose skin of the neck will contain. Fold the skin over and put in one or two stitches with a needle and cotton. If a still larger amount of stuffing is wanted, put some inside the body as well. When no stuffing is used, a few shelled chestnuts, when in season, may be put inside, or some people like the flavour of an onion or a little celery placed in the body. After any preliminary preparation, truss the fowl as directed above. The roasting may be done either in front of the fire or in the oven. In either case the breast of the fowl should have one or two slices of fat bacon tied over it, to impart flavour to the flesh and render it less dry Make one or two slits in the bacon to prevent it curling up. Then cover the bird with greased paper and roast, according to general directions for roasting given on p. 207. Keep it well basted with butter, dripping, or bacon fat — this is most important. The time will depend on the age and size of the bird — a chicken will take § hour, an older bird from 1 to 1J hours. Test it by feeling the flesh of the leg, if it gives way to pressure it is ready. A short time before the fowl is to be taken from the oven, remove the paper and bacon, dredge the breast with flour, baste well, and brown quickly. To Serve. — When the fowl is ready, lift it on to a hot dish, remove the trussing string and pour away any grease that may run out of it. Garnish with watercress seasoned with lemon juice and salt. A nice gravy should always be served with the fowl. Pour away the fat from the tin in which it was roasted and add one cupful of stock or water. Stir over the fire until boiling, rubbing down any browning from the tin. Season nicely

Cook this with the app: pantry check, scaling, and the assistant.