Recipes > Meat > Roast Landrail, or Corn-Crake

Roast Landrail, or Corn-Crake


  • 3 or 4 birds
  • butter
  • fried bread crumbs


Pluck and draw the birds, wipe them inside and out with damp cloths, and 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, and serve on fried bread crumbs, with a tureen of brown gravy. When liked, bread-sauce may also be sent to table with them.

Time: 12 to 20 minutes.

Sufficient: Allow 1 for a dish.

Seasonable from August 12th to the middle of September.


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The Book of Household Management (1861).

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