Roasted Fowl

Ingredients

• Draw and truss one four-pound fowl
• put a teaspoonful of salt in the pan
• dust the fowl with pepper
• baste it thoroughly with melted Snowdrift
• dust the breast thickly with flour

Method

1. 1

   Draw and truss one four-pound fowl.

2. 2

   Place it in a baking pan; put a teaspoonful of salt in the pan, dust the fowl with pepper and place it in a very hot oven.

3. 3

   When the outside is slightly browned, baste it thoroughly with melted Snowdrift, dust the breast thickly with flour, put it back in the oven and roast carefully an hour and a half, basting it once or twice with melted Snowdrift.

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 5. The excerpt below is the record exactly as published.

ROASTED FOWL Draw and truss one four-pound fowl. Place it in a baking pan ; put a teaspoonful of salt in the pan, dust the fowl with pepper and place it in a very hot oven. When the outside is slightly browned, baste it thoroughly with melted Snowdrift, dust the breast thickly with flour

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