The Xmas Fowl

Manawatu Times, Volume 64, Issue 296, 15 December 1939, Page 11

The Xmas Fowl

Put the bird in a tin, and lard it well with dripping or fat bacon. Put it in a hot aven, and maintain this heat for about ten minutes, then reduce to moderate. The great point with all poultry is to keep it moist, so baste well every ten minutes. Allow fifteen minutes for each pound and fifteen minutes over; the bird to be weighed when ready for the oven. One way of cooking the bird without basting is to put it in a large bag of grease-proof paper so that all tho goodness is kept in. In this way it will not be dry if sufficient dripping or fat is placed on the bird to start with. But even with this way you will have to remove tlio paper before the end, sprinkle the breast with flour and let tho fowl cook until it browns nicely. To Make Stuffing. For the stuffing . Take lib. pork (half lean and half fat) and mince it with tw T o rashers of streaky bacon. Add a teacup of white breadcrumbs, a tablespoon of chopped parsley, mixed spices, salt and pepper. Alix well together and then add an egg, working it well into the mixture. It is important that the stuffing should be well seasoned, s 6 plenty, of salt and pepper should be used. Bread Sauce. Bring slowly to tho boil a pint of milk and one sliced onion, then add without stirring ono-and-a-half cups of fresh breadcrumbs from which all the crust has been removed. Leave the saucepan on a cool part of the stove, where it can stand covered for half-an-hour without cooking. Then remove the onion and beat with a fork, adding one teaspoon of salt, a pinch of pepper and two tablespoons of butter. Before serving add two tablespoons of cream.