Roasted Fowl with Onion
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This method is recommended for a good-sized fowl, but not for delicate spring chickens.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 211. The excerpt below is the record exactly as published.
Take a large onion, cover it with butter, sprinkle it with cayenne pepper and salt, as well as a little black pepper
Cook this with the app: pantry check, scaling, and the assistant.