To Roast a Fowl

Preparation info
    • Difficulty


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By Eliza Acton

Published 1845

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[Fowls are always in season when they can be procured sufficiently young to be tender. About February they become clear and scarce; and small spring chickens are generally very expensive. As summer advances they decline in price.]


Strip off the feathers, and carefully pick every stump from the skin, as nothing can be more uninviting than the appearance of any kind of poultry where this has been neglected, nor more indicative of slovenliness on the part of the cook. Take off the head and neck close to the body, but leave sufficient of the skin to tie over the p