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Cold Roast Birds

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cold Roast Birds

Ingredients

Directions

  1. Serve the whole roasted bird on the table for lunch or tea, garnished with cress or parsley.

  2. If the bird has been carved and looks unappealing, slice the meat neatly from the bone and arrange it on a platter, garnishing as before.

  3. Minced parts that cannot be presented nicely can be warmed and served.

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.

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