Name: Roasting. Gua&
Ingredients: 1 bird (ruff or ree); 1 vine leaf or pig’s caul; 1 slice of fat bacon; good gravy

Roasting. Gua&

Ingredients

1 bird (ruff or ree)
1 vine leaf or pig’s caul
1 slice of fat bacon
good gravy

Directions

Prepare

Truss the bird and cover the breast with a vine leaf or pig’s caul.
Secure a slice of fat bacon over the cover to baste while cooking.

Roast and serve

Roast for 12 to 15 minutes until golden brown.
Serve with a little good gravy.

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.

Explore the science

What each ingredient does

Bird: Forms the main body of the dish and is the protein being roasted.
Vine leaf or pig’s caul: Covers the breast to protect it and hold moisture during roasting.
Fat bacon: Melts over the bird, basting it with fat and adding savoury richness.

“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.