Recipe: Roast Chicken or Turkey

Singe carefully, remove the pin feathers, draw as directed above. Wipe, stuff, sew and tie or skewer into shape, dredge with flour, cover with plenty of dripping; roast in a hot oven. When the flour is brown check the heat, baste frequently with the fat, and when nearly cooked dredge with pepper and salt and again with flour. Bake a 4 lb. CHICKEN 1-1/2 hour, or until the joints separate easily. If browning too fast, cover with paper. (roast CHICKEN is considered to be more wholesome and to have a better flavor when cooked without stuffing.)

The Fun of Cooking, by Caroline French Benton (Year 1915)