Ingredients
- a spoonful of brown flour
Directions
1
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.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive