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To Roast A Chicken - Recipes For Invalids, The Sick And Convalescent - Simple Healthy Foods That Are Easy To Eat And Swallow

To Roast A Chicken - Recipes For Invalids, The Sick And Convalescent - Simple Healthy Foods That Are Easy To Eat And Swallow


To Roast A Chicken
Time—1 hour

1 fowl (smoked beef fat). Stuffing: 1 tablespoonful chopped suet, 1 tablespoonful bread-crumbs, ½ tablespoonful chopped parsley, ½ tablespoonful chopped herbs, grated nutmeg, pepper and salt to taste, grated lemon-rind, 1 egg.

Dry the fowl well; prepare the stuffing as below, put it in at the breast, and sew or skewer it up. (If liked, lard the fowl with the smoked beef fat.) 

Rub with a little pepper and salt, dredge lightly with flour, and leave a little while. Then put a piece of greased paper over the breast, and put down to roast. Remove the paper ¼ hour before the fowl is done.

For the stuffing: Chop the suet and parsley fine, add to them the bread-crumbs, herbs, pepper, and salt, nutmeg, lemon-rind, and lastly the egg, well beaten. 

Mix all well together.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By By May Henry And Edith B. Cohen

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