Roast Fowl with Stuffing

Ingredients

• 1 fowl
• £ lb. soaked bread
• 2 ozs. chopped suet
• 1 teaspoonful thyme
• l teaspoonful salt
• £ teaspoonful pepper
• 1 dessertspoonful chopped parsley

Method

1. 1

   Singe the fowl, remove the crop, and loosen the inside at the neck by inserting the finger.

2. 2

   Cut open at the vent and draw out by getting hold of the gizzard.

3. 3

   Wash inside perfectly clean.

4. 4

   Mix together thoroughly the soaked bread, which must first be squeezed as dry as possible, the suet, parsley, thyme, salt and pepper.

5. 5

   Stuff and truss up as directed for roast turkey.

6. 6

   Cover the breast with a slice of fat bacon, put into a baking tin, and roast in a sharp oven forty-five minutes.

7. 7

   Remove the skewers, place the fowl on a hot dish, and serve, with gravy.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 59. The excerpt below is the record exactly as published.

ROAST FOWL WITH STUFFING 1 fowl £ lb. soaked bread 2 ozs. chopped suet 1 teaspoonful thyme l teaspoonful salt £ teaspoonful pepper. 1 dessertspoonful chopped parsley

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