Roast pullet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Mashed potatoes |
| 2 | tablespoons | Chicken fat -- melted |
| ½ | cup | Browned minced onions |
| 3 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 5 | pounds | Pullet |
| ½ | teaspoon | Ginger |
| ½ | cup | Boiling water |
Directions
Mix together the potatoes, fat, onions, 1 teaspoon salt and ¼ teaspoon pepper. Stuff the pullet and sew the opening or fasten with skewers. Season with the remaining salt, pepper and the ginger.
Place in a roasting pan. Roast in a 425 degree oven to brown on all sides. Add the water, reduce the heat to 350 degrees and roast 1½ hours longer, or until pullet is tender. Baste occasionally.
Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-15-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish