Time: Large fowl, nearly or quite 1 hour.

Sufficient for 4 or 5 persons.

Seasonable all the year, but scarce in early spring.

  1. a large fowl
  2. forcemeat
  3. a little flour
  • Select a large plump fowl
  • Fill the breast with forcemeat
  • Truss it firmly, the same as for a plain roast fowl
  • Dredge it with flour
  • Put it down to a bright fire
  • Roast it for nearly or quite an hour, should it be very large
  • Remove the skewers
  • Serve with a good brown gravy and a tureen of bread /li>

  • Note: Sausage-meat stuffing may be substituted for the above: this is now a very general mode of serving fowl.

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

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