Recipes > Meat > To Roast Large Fowls

To Roast Large Fowls


Take the fowls when they are ready dressed, put them down to a good fire, dredge and baste them well with lard; they will be near an hour in roasting; make a gravy of the necks and gizzards, strain it, put in a spoonful of brown flour; when you dish them, pour on the gravy, and serve them up with egg sauce in a boat.

To Make Egg Sauce

  • 4 eggs
  • 1/4 pound of good melted butter


Boil the eggs for ten minutes, chop half the whites, put them with the yelks, and chop them both together, but not very fine; put them into the melted butter, and put it in a boat.


The Virginia Housewife (1860).


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