IF THE FOWL IS TOUGH
A tough fowl can be made delicious if it is parboiled before being roasted, and stuffed in the following manner:.—Boil three large onions for an hour; strain
and chop them. Add half-cup-ful of breadcrumbs, a tea Spoonful of fine sage, a small piece of butter, and salt and pepper to taste. Mix well together. Take the fowl from the pot, drain it, and‘leave to cool. Then fill with the onion stuffing, qnd tie it .up with white string. Cook in a moderate oven, basting frequently, .for two hours, putting just a little water In the baking tin. Make thick gravy with the giblets, and serve with bread sauce.
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Bibliographic details
New Zealand Times, Volume LII, Issue 12211, 8 August 1925, Page 15
Word Count
113IF THE FOWL IS TOUGH New Zealand Times, Volume LII, Issue 12211, 8 August 1925, Page 15
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