Roast Fowl
Ingredients
Directions
The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare and roast
Prepare the fowl as needed.
Wrap the fowl in two coats of soft paper.
Place it in a 400°F (200°C) oven for 1.5 hours.
After 1 hour, remove the paper to allow browning.
Serve
Make gravy and serve with the fowl.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fowl
- The main protein; its age, noted as over one year, suggests it needs long, gentle cooking to become tender.
- Soft paper
- Wrapping shields the bird during the early roasting, keeping it moist before the paper is removed for browning.
- Gravy
- Adds moisture and savoury flavour to the roasted fowl at serving.
The step that matters
Removing the paper after 1 hour. Timing matters: the paper keeps the surface from drying out early, and removing it at the right point lets the skin brown in the remaining roasting time.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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