Seasonable at any time.
ROAST FOWL, Stuffed.
965. INGREDIENTS.—A large fowl, forcemeat No. 417, a little flour.
Mode.—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.
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 for the above: this is now a very general mode of serving fowl.
[Illustration: PENCILLED HAMBURG.]