Roti De Pauvre Homme Recipe

Instructions

1. Take a fine pullet or capon, the fattest procurable.
2. Make a force-meat, consisting of some finely chopped sausage meat, raw veal, and lean ham, cock's kidneys and combs, dried artichoke bottoms, mushrooms, truffles, some shred parsley, a little lemon thyme and sweet basil, 1 anchovy washed, boned, and chopped fine--the whole chopped and well mixed together, seasoned with salt, pepper, and a little grated nutmeg, with a good lump of fresh butter well incorporated with it.
3. With this force-meat fill the fowl by the vent, which sew up afterwards.
4. Saturate with butter or olive-oil three or four sheets of writing-paper, and carefully dredge the fowl with flour.
5. Envelop the bird in the paper two layers thick, and cover the whole with another layer slightly buttered.
6. Bury the bird thus prepared in hot wood-ashes until it is cooked, or put it in a range oven, covered with a dish, which must exclude the air from beneath.

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