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Roast Chicken or Fowl
Lancashire
Preparation info
- Difficulty
Easy
- Ready in
45 min
Appears in
Published 1932
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
Method
Mix all together and stuff the bird at the neck where the crop was.
Part of
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