"What shall I cook today"?.

Date:
[1936?]
Catalogue details

Licence: Public Domain Mark

Credit: "What shall I cook today"?. Source: Wellcome Collection.

    51/104 page 47
    ROA 8S& T F OF W L Method.—To Prepare Fowl.— Pluck and singe the fowl. Break the feet above the toes and draw the sinews. Cut off-the feet. Scald the legs and scrape off the dry skin. Loosen the skin round the neck and cut off as near the body as possible, leaving the long neck skin. Loosen inter- ; faci nal parts at neck end and draw 3.02, Veal: or’ sausage from tail end. Wipe inside epee ae with a damp cloth. Make a ¢ lb. SPRY slit in the skin above the tail and pull the tail through. To Stuff—Stuff the breast with forcemeat (see page 50) and fold the neck skin over. To Truss.—Fold wings on to the back, pass threaded trussing needle through centre of wing and through joint between drum- stick and thigh bone; pass through the body and repeat on other side, Tie firmly. Then pass the trussing string through the end joints of the leg and tie firmly under tail. © To Bake or Roast.—Cover the breast with paper thickly brushed with melted SPRY. Heat the remaining SPRY, put chicken in tin and baste well. Put the paper on top and roast for 1 to 14 hours, beginning in a fairly hot oven and reducing the temperature. Remove the paper a few minutes before serving to allow breast to brown. Serve with rolls of bacon or sausages cooked with the fowl. These should be added to the roasting tin about 15 minutes before the fowl is ready, or they may be grilled separately. Garnish with watercress. The Gravy.—Simmer giblets and use liquid for gravy. Pour fat from the tin, leaving sediment; add stock from giblets. Thicken with flour or cornflour (see page 51). TEM. 400°, REDUCING TO 375° F. REGULO SETTING MARK 7. SPRY F OR BeoAS Ss. BL EN DIN G
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