Ingredients
- 1 fowl
- Salt
- Black Pepper
- Bread sauce, egg sauce, or parsley and butter
Directions
- Clean the fowl thoroughly
- Roast for 20 minutes. Larger fowl may take up to 45 minutes.
- Serve with bread sauce, or parsley and butter; egg sauce is sometimes sent to table with it.
- If a small lump of butter, well covered with black pepper, is placed within the fowl previous to roasting, it will be found to improve the fowl, by removing the dryness which is met with in the back and side bones.
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