ROAST FOWL, Stuffed
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- A large fowl
- forcemeat No. 417
- a little flour
Instructions
- Select a large plump fowl, fill the breast with forcemeat, made by recipe No. 417, truss it firmly, the same as for a plain roast fowl, dredge it with flour, and put it down to a bright fire.
- Roast it for nearly or quite an hour, should it be very large;
- remove the skewers, and serve with a good brown gravy and a tureen of bread sauce.