Recipes > Meat > Birds
Small birds may simply be washed and wiped dry, tied firmly, and roasted twenty minutes, dredging with flour, basting with butter and water, and adding a little currant jelly or wine to the gravy. They may be served on toast.
Print recipe/article only
The Easiest Way in Housekeeping and Cooking (1903).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC