Originally Published:
Jubilee Cook Book, 1887
Original Images:

Clean, wash, and then wipe dry. Fill with dressing of moistened bread crumbs, seasoned with butter, pepper, salt and sage, or summer savory if preferred, then sew up and truss. Put in a roasting-pan with water, in which is a large piece of butter, or what is better, very thin slices of salt fat pork. Chop the giblets fine, to add to the gravy. When the fowl is done remove to a platter, and thicken the gravy with flour made smooth
with water. Cook fowl until tender and of a rich brown color. Use cranberry sauce and currant jelly with fowls, veal, ham and game; capers or nasturtiums with mutton ; mint sauce with roasted lamb; pickles with fish.