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Time: 12 to 20 minutes.

Sufficien: Allow--1 for a dish.

Seasonable from August 12th to the middle of September.
Ingredients
  1. 3 or 4 birds
  2. butter
  3. fried bread crumbs
Directions
  • Pluck and draw the birds
  • Wipe them inside and out with damp cloths
  • Truss them in the following manner:--Bring the head round under the wing, and the thighs close to the sides; pass a skewer through them and the body, and keep the legs straight
  • Roast them before a clear fire
  • Keep them well basted
  • Serve on fried bread crumbs, with a tureen of brown gravy
    • When liked, bread-sauce may also be sent to table with them.
    Source: The Book of Household Management by Isabella Beeton (1859)
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