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FOWLS BONED AND FORCED

(Introductory Remarks.) - (The Jewish Manual)







The above directions serve also for fowls.

A SAVOURY WAY OF ROASTING A FOWL.
Fill it with a fine seasoning, and just before it is ready for
serving, baste it well with clarified veal suet, and sprinkle it
thickly with very dry crumbs of bread, repeat this two or three times;
then place it in the dish, and serve with a fine brown gravy well
flavored with lemon juice; delicate forcemeat fritters should be also
served in the dish.











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