|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.
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