Roast Chicken with Watercress from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a fowl that has been hung for three or four days, truss it for roasting" either with a needle and string or with trussing skewers, rub the fowl all over with clean dripping and then roast it i...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Needle
- Butcher's twine
- Skewer
- Oven
- Roasting pan
Ingredients
- fowl
- skewers
- cress
- chicken
- bread sauce
- salt
- tarragon vinegar
- salad oil
- water
- watercress
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Roast Plovers from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Hare from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Pheasants with Cress from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Pheasants with Cress from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Chicken with Gravy and Watercress Stuffing from Cooking at the Merchant House by Shaun Hill
app.ckbk.com
Roast Wild Duck from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Chicken with Tarragon from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Rabbit from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com