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A Tournebroche a Fumee

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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The recipe

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat the oven to 400°F (200°C).

  2. Place the poultry or game breast down in the pan, not on a trivet.

  3. Cover the breasts with 1 inch of dripping and fill the insides with a good-sized piece of dripping.

  4. Roast for 20 minutes per pound, adjusting for summer or winter cooking times.

  5. Protect the meat from draughts with a screen.

  6. Baste liberally throughout the cooking process.

Recipe from a historical cookbook (Internet Archive).

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.

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