To Roast Fowls
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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 frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 6. The excerpt below is the record exactly as published.
To Roast Fowls. The fire must be quick and clear when you lay the fowls down. If the fire should be smoky and bad, this or any other poultry or game, will not eat near so sweet, nor look so beau¬ tiful to the eye. Baste the fowls frequently with butter. A large one will take three quarters of an hour to be done well, and a middling one half an hour. Very small chickens will require only twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.