Roast Fowl with Chestnuts and Mushrooms

Ingredients

• 1 large or 2 small fowls
• chestnuts or mushroom stuffing
• melted Crisco
• 1 slice salt pork
• % cup hot water
• 1 clove
• sprig of parsley
• tiny bit bay leaf
• 1 cup stock from giblets
• 2 tablespoons flour
• a little lemon juice
• minced giblets

Method

1. 1

   Stuff fowls with chestnuts or mushroom stuffing, truss it, brush with melted Crisco, dust with salt and pepper, and put on a rack in pan in a hot oven until beginning to brown.

2. 2

   Reduce heat and cook for 1 or 2 hours, basting often.

3. 3

   Add hot water, salt pork, bay leaf, clove, and parsley to pan.

4. 4

   When done, place fowl on platter, pour off fat in pan but 3 tablespoons, add flour and slightly color, add stock from giblets, salt, pepper, lemon juice, and minced giblets.

5. 5

   Serve surrounded with chestnut or mushroom puree.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 123. The excerpt below is the record exactly as published.

Roast Fowl with Chestnuts and Mushrooms. Franconia Potatoes Shell Beans Lettuce and Tomato Salad Peach Short-Cake Coffee * Roast Fowl with Chestnuts and Mush- rooms—Stuff 1 large or 2 small fowls with chestnuts or mushroom stuffing, truss it, brush with melted Crisco, dust with salt and pepper, and put on a rack in pan and in a hot oven until beginning to brown, reduce heat, and cook 1 or 2 hours, basting often. Add to pan % cup hot water, 1 slice salt pork, diced, tiny bit bay leaf, 1 clove, and sprig of parsley. If with mushrooms pour over little sherry mixed with cream. When done place fowl on platter, pour off all fat in pan but 3 tablespoons, add 2 tablespoons flour and slightly color, add 1 cup stock from giblets cooked with 1 slice of salt pork, salt and pepper, a little lemon juice, and minced giblets

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