Roast Fowl (A French Receipt)

Ingredients

• 1 whole fine fowl
• good forcemeat
• butter
• bread-crumbs
• lemon-sauce
• gravy
• savoury herbs
• spice
• lemon-grate

Instructions

1. Fill the breast of the fowl with good forcemeat.
2. Roast it as usual until it is very nearly ready to serve.
3. Take it from the fire and pour lukewarm butter over it in every part.
4. Strew it thickly with very fine bread-crumbs.
5. Sprinkle the crumbs again with butter, and dip the fowl into more crumbs.
6. Put the fowl back down to the fire and continue roasting until it is of a clear, light brown all over.
7. Take it carefully from the spit and dish it.
8. Serve with lemon-sauce and with gravy thickened and mixed with plenty of minced parsley, or with brown gravy and any other sauce usually served with fowls.