To Roast Large Fowls
Source: Mary Randolph, 1824
History
This recipe appears as 'To roast large fowls' in Mary Randolph's The Virginia House-Wife, first published in 1824. It directs the cook to take the fowls once dressed, put them down to a good fire, and dredge and baste them well with lard; they take near an hour to roast. A gravy is made from the necks and gizzards, strained, and thickened with a spoonful of brown flour, then poured over the dished fowls, which are served with egg sauce in a boat. The record does not document who prepared the dish, where, or any social significance attached to it.
Ingredients
- large fowls
- lard
- fowl necks and gizzards
- 1 spoonful brown flour
- egg sauce
Instructions
- Place the dressed fowls before a good fire. Dredge and baste them well with lard throughout the roasting process; they will take near an hour to roast fully.
- While the fowls roast, make a gravy from the necks and gizzards. Strain the gravy and stir in a spoonful of brown flour.
- When the fowls are cooked, dish them and pour the gravy over top. Serve with egg sauce presented in a boat alongside.