Time: To roast the fowl, 35 minutes; to broil it, 10 to 15 minutes.

Sufficient for 4 or 5 persons.

Seasonable In full season from May to January.

  1. a large fowl
  2. seasoning, to taste, of pepper and salt
  3. 2 handfuls of button mushrooms
  4. 1 slice of lean ham
  5. 3/4 pint of thickened gravy
  6. 1 teaspoonful of lemon-juice
  7. 1/2 teaspoonful of pounded sugar
  • Cut the fowl into quarters
  • Roast it until three-parts done, and keep it well basted whilst at the fire
  • Take the fowl up, broil it for a few minutes over a clear fire, and season it with pepper and salt
  • Put the mushrooms into a stewpan with a small piece of butter, the ham, a seasoning of pepper and salt, and the gravy
  • Simmer these gently for 1/2 hour
  • Add the lemon-juice and sugar
  • Dish the fowl, and pour the sauce round them

  • Source: The Book of Household Management by Isabella Beeton (1859)

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-22 by Colonial Sense, except where otherwise indicated.