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Hannah Glasse

A German Way of dressing Fowls

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Art of Cookery Made Plain and Easy
The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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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

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