Recipes > Meat > Creole Roast Bird or Game

Creole Roast Bird or Game


A creole method of roasting turkey, chicken, duck or game or broiling fowl, birds or game is given below. Clean and prepare the bird to suit the taste, and when ready to cook, whether broiling, roasting or baking, lard the breast with many strips of salt pork or bacon, or fastened on with toothpicks. Place in a hot oven to sear, then turn the bird, be it large or small, on its breast. Roast, bake or broil for three-quarters of the time on its breast, basting every ten minutes. Dredge occasionally with flour. Do not season at the beginning of cooking, but delay this until the last quarter of the time allotted for cooking the bird, then turn it on its breast to brown.

Finish cooking, basting every ten minutes. This method permits the heat to cook the heaviest part of the bird slowly, so that, by turning on its breast, the bony structure may receive the intense heat.

Birds or fowls that are old should be steamed before roasting. This method will make them tender and juicy.

Dry Filling

  • 1 pint of stale bread crumbs
  • 1 large onion, minced fine
  • 1 teaspoon of poultry seasoning
  • 1 teaspoon of salt
  • 2 tablespoons of bacon fat or good beef drippings


Rub all together into a crumby mass, then pack into the fowl.

Wild Game Filling
  • 1 cupful chopped celery tops, with leaves
  • 1 medium-sized onion
  • 1 level teaspoon of sweet marjoram
  • 1 level teaspoon of sage
  • 2 teaspoonfuls of parsley, minced fine
  • 1/4 teaspoon of pepper
  • 1 cupful of well-dried bread crumbs


Mix well, then fill into wild duck or goose.


Print recipe/article only


Mrs. Wilson's Cook Book (1920).

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