To Force a Large Fowl

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Cut the Skin down the Back, and carefully slip it up so as to take out all the Meat, mix it with one Pound of Beef Sewet, cut it small, and beat them together in a Marble Mortar; take a Pint of large Oysters cut small, two Anchovies cut small, one Shalot cut fine, a few Sweet Herbs, a little Pepper, a little Nutmeg grated, and the Yolks of four Eggs; mix all together and lay this on the Bones, draw over the Skin and few up the Back, put the Fowl into a Bladder, boil it an Hour and a Quarter, stew some Oysters in good Gravy thicken’d with a Piece of Butter rolled in Flour, take the Fowl out of the Bladder, lay it into your Dish, and pour the Sauce over it. Garnish with Lemon.

It eats much better roasted, with the same Sauce.