Birds Broiled in Buttered Cases
From Scientific cooking with scientific methods, 1911
Serves 1
Lamb chop, tenderloin of steak, or breast of chicken may be prepared in the same way.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 153. The excerpt below is the record exactly as published.
Birds Broiled in Buttered Cases. Butter a sheet of letter paper. Place a boned bird on lower half of sheet; fold upper half over bird, bringing the edges of the sheet together, and fold over the side and two ends three times. Place in wire broiler, and broil twelve minutes over slow fire, using care that the paper does not catch on fire. Remove from case and season with salt, pepper and butter, and place on piece of hot toast. Garnish with parsley and thin slice of lemon
Cook this with the app: pantry check, scaling, and the assistant.