Fowl, Boast, Stuffed

Ingredients

• 1 large fowl
• forcemeat
• a little flour

Directions

1. Select a large, plump fowl and fill the breast with forcemeat.

2. Truss the fowl firmly as you would for a plain roast.

3. Dredge the fowl with flour and place it over a bright fire.

4. Roast for nearly or quite 1 hour, depending on size.

5. Remove the skewers and serve with brown gravy and bread sauce.