To Roast Old Fowl

Ingredients

• a good fat young hen
• two tablespoonfuls of flour
• butter

Method

1. 1

   Neatly dress and then soak in cold water for two hours.

2. 2

   Boil until tender, then put into roaster and stuff with a nice sage dressing.

3. 3

   Spread flour mixed with butter over chicken.

4. 4

   Put in oven and bake until a nice brown.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 78. The excerpt below is the record exactly as published.

TO ROAST OLD FOWL. Neatly dress and then soak in cold water for two hours. Boil until tender, then put into roaster and stuff with a nice sage dressing. Take two tablespoonfuls of flour mixed with butter and spread over chicken. Put in oven and bake until a nice brown. Mrs. Mella Swift. CHICKEN PIE. Take a fat hen, dress and cut into pieces. Stew until tender, adding salt. Make a crust of two cups of sour cream, one-half a teaspoonful of soda, a pinch of salt, one cup of butter and one teaspoonful of baking powder. Add enough flour to make a stiff dough. Put chicken into a deep pan with plenty of broth. Sprinkle in a handful of flour and add pepper and more salt if necessary. Wet the edge of pan and cover the top with dough three-quarters of an inch thick, cutting a slit in the center for steam to escape. Bake in a moderately hot oven thirty minutes. Mrs. Chas. Horner. CHICKEN PIE— No. 2. Put a good fat young hen

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