Baked Roast Fowl
Have fowl drawn and legs placed properly.
Chop liver, gizzard, heart into small pieces.
Fry in 4 even tbsp salad oil until brown, then add 6 finely chopped shallots, 2 green peppers,
and 2 cps chopped celery, salt and pepper. Add 6 cps stale bread, soaked and squeezed.
Chop, mash and mix well as you fry. Taste for seasoning, set aside 'til cool enough to handle.
Stuff into fowl , and fill craw full. Save 1 cp dressing for gravy.
Rub salt, pepper, salad oil on fowl, p[lace in deep baking pan, bake for 1 hour until brown, then
add water enough to half fill baking pan, add cup of dressing, mix well, and baste fowl with gravy every 15 minutes until thoroughly done.