Fowl à la Carlsfors (Entrée)

Ingredients

• 1 fowl
• forcemeat
• 2 large sausages
• butter
• fine skewers

Instructions

1. Bone a fowl without opening the back, then restore it to its original form by filling the vacant spaces in the legs and wings with forcemeat.
2. Place a roll of forcemeat into the body cavity and a large sausage freed from its skin on either side.
3. Tie the fowl very securely at both ends and truss it with fine skewers.
4. Tie the fowl securely to the spit.
5. Roast for a full hour, keeping it basted plentifully with butter throughout.
6. Serve with brown gravy or mushroom sauce.