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Reed Birds

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 2 ingredients
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Reed Birds

Ingredients

Directions

  1. Roast them on the little wire that accompanies the roaster; turn and baste frequently, and season with pepper and salt, or boil in a crust like dumplings.

  2. Rabbits which are in their best condition in winter, may be fricasseed like chicken in white or brown sauce. To roast, stuff with a dressing made of bread crumbs, a little chopped salt pork, onion, pepper and salt ; sew up, rub over with a little butter, or lay on a few slices of salt

  3. SQUIRRELS, VENISON AND WOODCOCK. 505

  4. pork, add a little water in the pan and baste often. Serve with currant jelly.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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