| How To Cook: |
|
|
1. Singe and clean the bird and season the inside.
|
2. Stuff with cooked apples and cooked and stoned prunes.
|
3. Sew up, truss and roast in the usual way.
|
4. When it is almost done, baste the bird with 3 - 4 tablespoons cold water and leave the oven door open (this should make the skin brittle).
|
5. Arrange the bird on a hot platter and serve garnished with halved baked apples stuffed with prunes.
|
6. Red cabbage and apple sauce are often served as accompaniments.
|
