To Roast a Fowl from Modern Cookery for Private Families by Eliza Acton
[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...
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Ingredients
- mushroom-powder
- veal minced
- lean of beef
- bacon
- breast
- buttered paper
- chicken
- cayenne
- vinegar
- fine salt
- leaves
- water-cresses
- mushroom-sauce
- partridges with mushrooms
- partridges
- mushrooms
- egg
- chestnut
- olive sauce
- fowls
- butter
- skewers
- bread
- mushroom
- fowl
- gizzard
- pinions
- flour
- poultry
- water
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