Fowl, Roast
INGREDIENTS sufficient for 8 persons. -A pair of fowls, a little flour, butter. AVERAGE COST, 5s. to 6s. per pair.
When firmly trussed, singe them all over; put them down to a bright, clear fire, paper the breasts with a sheet of buttered paper, and keep the fowls well basted.
Roast them for 3/4 hour, more or less, according to the size, and 10 minutes before serving, remove the paper, dredge the fowls with a little fine flour, put a piece of butter into ROAST FOWL. the basting-ladle, and as it melts baste the fowls with it; when nicely frothed and of a rich colour, serve with good brown gravy (a little of which should be poured over the fowls), and a tureen of well-made bread Mushroom or oyster sauce are very suitable accompaniments to roast fowl. sauce.
Chicken is roasted in the same manner.
TIME. A very large fowl, quite 1 hour, a medium-sized one, hour; chicken, hour, or rather longer.
SEASONABLE all the year, but scarce in early spring.