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Ingredient
- 1 fowl, duck
- Onions
- Pepper
- 1 oz. butter
- Salt
- Lard or fat
for basting
- 2 thick slices
of yam
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Method
Pluck, singe and truss the bird for roasting.
Boil the yam and mash while still hot. Parboil and chop
the onions, add to the mashed yam.
Add the butter, pepper and salt. Mix well. Stuff the fowl,
put in roasting tin with lard or dripping on top. Cover
with a greased paper.
Place in a hot oven for the first 10 minutes. Lower the
heat and cook slowly. Baste frequently. Cook for 1 1/2 to
2 1/2 hours according to the size. --
Serve with brown gravy.
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