Roast Fowl from Modern Cookery for Private Families by Eliza Acton
Fill the breast of a fine fowl with good forcemeat, roast it as usual, and when it is very nearly ready to serve take it from the fire, pour lukewarm butter over it in every part, and strew it thic...
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Ingredients
- brown gravy
- fowls
- plenty
- parsley
- savoury herbs
- lemon
- forcemeat
- butter
- breast
- fine fowl
- crumbs
- lemon-sauce
- fine bread-crumbs
- fowl
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