Recipes > Meat > Pintail



This bird should be roasted at a clear quick fire, well floured when first laid down, turned briskly, and basted with butter constantly. It takes about twenty-five minutes to roast, and then it should be laid down before the fire for two or three more, when it will yield a very rich gravy. Score the breast, and sprinkle a little cayenne on it, and send cut lemon up to table to hand with it.


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Dressed Game and Poultry la Mode (1888).

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