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Classic
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page 33
A Fowl or Turkey roasted with Chestnuts.
Roast a quarter of a hundred of chesnuts, and peel them; save out eight or ten,
the rest bruise in a mortar, with a liver of a fowl, a quarter of a pound of ham
well pounded, and sweet herbs and parsley chopped fine: Season it with mace,
nutmeg, pepper, and salt: mix all these together, and put them into the belly of
your fowl: Spit it, and tie the neck and vent close. For sauce, take the rest of
the chesnuts, cut them in pieces, and put them into a strong gravy, with a glass
of white wine: thicken with a piece of butter rolled in flour. Pour the sauce in
the dish, and garnish with orange and water-cresses.
To roast a green Goose with green sauce.
Roast your goose nicely; in the mean time, make your sauce thus: take half a
pint of the juice of sorrel, a spoonful of white wine, a little grated nutmeg,
and some grated bread; boil this over a gentle fire, and sweeten it with pounded
sugar to your taste; let your goose have a good froth on it before you take it
up; put some good strong gravy in the dish, and the same in a boat. Garnish with
lemon.
The German way of dressing Fowls.
Take a turkey or fowl, stuff the breast with what force-meat you like, fill the
body with roasted chesnuts peeled, and lay it down to roast: take half a pint of
good gravy, with a
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Classic
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