Roast Chicken or Fowl

Name: Roast Chicken or Fowl
Total time: 45 min
Cuisine: United Kingdom
Ingredients: of Stuffing: Bread-crumbs 2 tablespoonfuls; finely chopped suet ½ oz.; egg half a whole one, or the yolk of one and a little milk.; pepper and cayenne; pepper and cayenne; egg half a whole one, or the yolk of one and a little milk.; egg half a whole one, or the yolk of one and a little milk.; mixed herbs ¼ teasspoonful; chopped parsley 1 teaspoonful; salt ¼ teaspoonful; lemon rind a grating

Lancashire

Preparation info

Difficulty
Easy
Ready in
45 min

Appears in

Good Things in England

By Florence White

Published 1932

About

In Lancashire a roast fowl is always stuffed, served with good gravy, rolls of bacon and bread sauce.

Ingredients

of Stuffing: Bread-crumbs 2 tablespoonfuls
finely chopped suet ½ oz.
chopped parsle

Europe
United Kingdom
Dinner
Main course

Method

Mix all together and stuff the bird at the neck where the crop was.