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Classic
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page 26
not injure if it remain a week longer in the spices, if it should not be
convenient to bake it. When you wish to have it cooked, strew over the top of
the round a small handful of suet. Be particular to bind it tight round with a
cord, or narrow strip of muslin, which must be wrapped several times round to
keep it in shape; put it in a dutch-oven, and add three pints of water when it
is first put down; keep water boiling in the tea-kettle, and add a little as it
seems necessary, observing not to add too much. It will require a slow heat, and
take four hours to bake.
This is a very fine standing dish, and will be good for three weeks after
cooking. Keep the gravy that is left to pour over it to keep it moist.
To Bake Fowls.
Season and stuff them the same as for roasting; put them in a dutch-oven or
stove, with a pint of water; when they are half done, put in the giblets; when
these are done, chop them with a knife, and put in thickening and a lump of
butter.
If chickens are young, split them down the back, and put them in a dutch-oven,
with a plate in the bottom, and a pint of water; when they are done, stir in a
spoonful of flour, mixed in half a pint of milk, a piece of butter, salt, pepper
and parsley; let it boil up and dish them.
To Fry Chickens.
After cutting up the chickens, wash and drain them; season them with salt and
pepper; rub each piece in flour, and drop them separately in a frying-pan or
dutch-oven of hot lard; when brown, turn the other side to fry; make a
thickening of rich milk, flour, a
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