To roast a Hen or Pullet

Method

Take a Pullet or Hen full of eggs, draw it and roast it; being roasted break it up, and mince the brauns in thin slices, save the wings whole, or not mince the brauns, and leave the rump with the legs whole; stew all in the gravy and a little salt.

Then have a minced lemon, and put it into the gravy, dish the minced meat in the midst of the dish, and the thighs, wings, and rumps about it. Garnish the dish, with oranges and lemons quartered, and serve them up covered.

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