Time: 12 to 20 minutes.

Sufficien: Allow--1 for a dish.

Seasonable from August 12th to the middle of September.

  1. 3 or 4 birds
  2. butter
  3. fried bread crumbs
  1. Pluck and draw the birds
  2. Wipe them inside and out with damp cloths
  3. 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
  4. Roast them before a clear fire
  5. Keep them well basted
  6. 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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