Time: 12 to 20 minutes.
Sufficien: Allow--1 for a dish.
Seasonable from August 12th to the middle of September.
- 3 or 4 birds
fried bread crumbs
- 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.
Add a Comment:
• Sorry, you must be logged in to post article comments...
[Colonial Ads -- click for more info]
Go to Top Colonial Sense is an advocate for global consumer privacy rights, protection and security.
All material on this website © copyright 2009-16 by Colonial Sense, except where otherwise indicated.