A German Way of dressing Fowls

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Turky or Fowl, stuff the Breast with what Force-Meat you like, and fill the Body with roasted Chesnuts peel’d; roast it, and have some more mailed Chesnuts peel’d, put them in Half a Pint of good Gravy, with a little Piece of Butter roll’d in Flour; boil these together, with some small Turnips, and Sausages cut in Slices, and fry’d or boil’d. Garnish with Chesnuts.

Note, You may dress Ducks the lame Way.