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Fowl, Roast

Truss the fowl with the giblets under the wings. Singe it. While roasting, baste often with butter, and sprinkle with flour some minutes before serving to make it look frothy. If liked stuffed, use a veal stuffing, or a ham forcemeat if the fowl be very large. Serve with plenty of rich light-brown gravy, and bread or oyster sauce. Time, three-quarters to one hour. Probable cost, 3s. to 4s. Sufficient for four or five persons.