Wild Fowl Pot Roast
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 201. The excerpt below is the record exactly as published.
WILD FOWL POT ROAST.— Wild duck, prairie chicken, and all other wild fowl should be allowed to lay in water for some time and then parboiled with carrots, onion and parsnips to draw out the wild flavor. Stuff with any preferred dressing
Cook this with the app: pantry check, scaling, and the assistant.