Roast Fowl And Gravy Recipe

Let us hope that at Christmas, or some other festive season, you may

have to dress a fowl or turkey for your dinner. On such occasions I

would recommend the following method:--First, draw the fowl, reserving

the gizzard and liver to be tucked under the wings; truss the fowl with

skewers, and tie it to the end of a skein of worsted, which is to be

fastened to a nail stuck in the chimney-piece, so that the fowl may

dangle rather close to the fire, in order to roast it. Baste the fowl,

while it is being roasted, with butter, or some kind of grease, and when

nearly done, sprinkle it with a little flour and salt, and allow the

fowl to attain a bright yellow-brown colour before you take it up. Then

place it on its dish, and pour some brown gravy over it.

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