FOWL, Roast, Stuffed.
Ingredients.—A large fowl, forcemeat, a little flour. Mode.—Select a large plump fowl, fill the breast with forcemeat, 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. Time.—Large fowl, nearly or quite 1 hour. Average cost, in full season, 2s. 6d. each. Sufficient for 4 or 5 persons. Seasonable all the year, but scarce in early spring.
Note.—Sausage-meat stuffing may be substituted: this is now a very general mode of serving fowl.