To roast a Fowl with Chesnuts

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


First take some Chesnuts, roast them very carefully, so as not to burn them, take off the Skin, and peel them; take about a Dozen of them cut small, and bruise them in a Mortar, parboil the Liver of the Fowl, bruise it, cut about a Quarter of a Pound of Ham or Bacon, and pound it; then mix them all together, with a good deal of Parsley chopped fine, a little Sweet Herbs, some Mace, Pepper, Salt and Nutmeg; mix these together and put into your Fowl, and roast it. The best Way of doing it is to tye the Neck, and hang it up by the Legs, to roast with a String, and baste it with Butter: For Sauce take the rest of the Chesnuts peel’d and skinned, put them into some good Gravy, with a little White Wine, and thicken it with a Piece of Butter roll’d in Flour; then take up your Fowl, lay it in the Dish, and pour in the Sauce. Garnish with Lemon.