To Roast Old Fowl
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 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
Cook this with the app: pantry check, scaling, and the assistant.