Bird Compote

Ingredients

• one hall a hard-boiled egg
• a tablespoon bread-crumbs
• a teaspoon chopped pork
• a pint water for twelve birds
• a little flour
• a little cream
• a little butter

Method

1. 1

   Prepare birds for roasting and fill each with the dressing.

2. 2

   Season the birds with pepper and salt, stuff them, and place in a kettle with a tight cover.

3. 3

   Add pork slices and water, dredge with flour, cover, and cook in a hot oven until tender.

4. 4

   Add cream and butter, and thicken sauce with flour if too thin.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 283. The excerpt below is the record exactly as published.

Bird Compote. — Prepare as for roasting and fill each with a dressing made as follows : Allow for each bird the size of a pigeon one hall a hard-boiled egg, chopped fine, a tablespoon bread-crumbs, a teaspoon chopped pork ; first season the birds witt pepper ana salt, then stuff and lay them in a kettle that has a tight cover. Place over, the birds a few slices of pork, add a pint water for twelve birds, dredge over them a little flour, cover, and put them in a hot oven. Let them cook until tender, then add a little cream

Cook this with the app: pantry check, scaling, and the assistant.