Roast Fowl With Chestnuts And Mushrooms Recipe

Instructions

1. Stuff 1 large or 2 small fowls with chestnuts or mushroom stuffing, truss it, brush with melted vegetable shortening, dust with salt and pepper, and put on a rack in pan and in a hot oven until beginning to brown, reduce heat, and cook 1 or 2 hours, basting often.
2. Add to pan 1/2 cup hot water, 1 slice salt pork, diced, tiny bit bay leaf, 1 clove, and sprig of parsley.
3. If with mushrooms pour over little sherry mixed with cream.
4. When done place fowl on platter, pour off all fat in pan but 3 tablespoons, add 2 tablespoons flour and slightly color, add 1 cup stock from giblets cooked with 1 slice of salt pork, salt and pepper, a little lemon juice, and minced giblets.
5. Serve surrounded with chestnut or mushroom puree put through a pastry bag and tube in roses.
6. Place a small piece of canned red pepper on each rose and serve gravy in boat.