To Roast Geese, Turkies, &c.

Name: To Roast Geese, Turkies, &c
Ingredients: bread; apple-sauce; fowls; onion; pheasants; egg; crumb; partridges; goose; turky; fowls; butter; flour; goose

Preparation info

Difficulty
Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

About

Method

When you roast a Goose, Turky, or Fowls of any Sort, take care to singe them with a Piece of white Paper, and baste them with a