Finish cooking, basting every ten minutes. This method permits the heat to cook the heaviest part of the bird slowly, so that, by turning on its breast, the bony structure may receive the intense heat.
Birds or fowls that are old should be steamed before roasting. This method will make them tender and juicy.
FILLING AND GRAVY
DRY FILLING
One pint of stale bread crumbs,
One large onion, minced fine,
One teaspoon of poultry seasoning,
One teaspoon of salt,
Two tablespoons of bacon fat or good beef drippings.