Rolled Fowl

Ingredients

• 1 fowl
• 1 tablespoon white bread crumbs
• 1 egg
• 1 tablespoon butter, lard or oil
• 1 dessertspoon flour
• A small piece of onion
• ^ teaspoon salt
• £ teaspoon pepper
• (6 olives and teaspoon chopped parsley if available)

Method

1. 1

   Carve the legs, wings, and breast off a raw fowl, cut out the bones, and flatten the pieces.

2. 2

   Mince the breast, mix with bread crumbs, salt, pepper, beaten egg, and minced onion.

3. 3

   Spread mixture on fowl pieces, roll, and tie with thread.

4. 4

   Boil in flour.

5. 5

   Heat butter, cook rolls slowly, moving the saucepan.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 41. The excerpt below is the record exactly as published.

Rolled Fowl. (II). 1 fowl. 1 tablespoon white bread crumbs. 1 egg. 1 tablespoon butter, lard or oil. 1 dessertspoon flour. A small piece of onion . ^ teaspoon salt. £ teaspoon pepper. (6 olives and teaspoon chopped parsley if available)

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