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)

Comments (0)Don't be shy, tell us what you think!   
Colonial Sense is an advocate for global consumer privacy rights, protection and security.
All material on this website © copyright 2009-18 by Colonial Sense, except where otherwise indicated.