To Roast a Fowl or Chicken
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Cooking time is about 30 minutes if the fire is right.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 35. The excerpt below is the record exactly as published.
TO ROAST A FOWL OR CHICKEN. Have a bright, clear, and steady fire for roasting poultry; prepare it as directed; spit it, put a pint of hot water in the dripping-pan, add to it a small tablespoonful of salt, and a small teaspoonful of pepper, baste frequently, and let it roast quickly, without scorching; when nearly done, pat a piece of hatter the size of a large egg to the water in the pan ; when it melts, baste with it, dredge a little flour over, baste again, and let it finish; half an hour will roast a full grown chicken, if the fire is right When done take it up, let the giblets (heart, liver, and gizzard) boil tender, and chop them very fine, and pat them in the gravy; add a tablespoonful of browned floor
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Cook this with the app: pantry check, scaling, and the assistant.