A German Way of dressing Fowls

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.

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