Page:Browne - The Plain Sailing Cook Book.djvu/61



ROAST POULTRY

Assuming that the bird has been cleaned and dressed by the dealer, it should in addition be singed by holding it over a flame and changing its position constantly until the whole surface has been exposed to the flame. Wash the bird in cold water, dry it well, and fill the interior with Stuffing (page 58). Fasten the wings and legs firmly and closely to the body with skewers or stout twine. Put the bird in a roasting-pan with the breast side up, and rub the surface with salt. Make a paste of 3 tablespoons of butter mixed with 2 tablespoons of flour, and spread this over the bird. Place the roasting-pan in a hot oven, and after ten minutes reduce the heat and pour from ½ cup to 2 cups of boiling water over the bird, the amount of water depending upon the size of the bird. Baste every ten minutes by dipping up the liquid from the roasting-pan with a long-handled spoon and pouring it over the bird.

Chicken, duck, and goose should roast twenty minutes for each pound. Turkey should roast thirty minutes for each pound.

If a self-basting pan is used, the cover should be fitted tightly over the lower part of the pan after the water has been poured over the bird and then need not be removed during the cooking. 