Fowl (Roast) (The Old Cape Way, in a Baking-Pot)

Instructions

1. Have ready: young fowls killed the day before; a few slices of bacon; 1 oz. of butter and fat; a glass of wine; pepper and salt.
2. Pick the fowls carefully and singe the small feathers by burning a clean paper over the fowl.
3. Cut off the neck and skewer the skin down over the back. Cut off the claws, dip the legs in boiling water, scrape them, and turn the pinions under.
4. Run a skewer through the pinions and the middle of the leg, through the body, to the pinion and leg on the other side.
5. Place the liver and gizzard in the wings, liver on one side, gizzard on the other.
6. Tie the legs together by passing a trussing-needle threaded with twine through the backbone and securing it on the other side.
7. Season with pepper and salt, and place the chickens breast down in a baking-pot. If they are not quite young and tender, put half a pint of water in the pot, with a little of the butter and fat.
8. In an hour's time turn the chickens over, put over them some more butter and fat, and a glass of wine.
9. Put some coals of a wood fire on the outside of the lid of the baking-pot. When the chickens are nice and brown, send them in.
10. Garnish with a few slices of fried bacon and serve with bread sauce. Time, about one hour and a half.