Birds (in Chafing Dish)

Ingredients

• Split birds open as for broiling
• half a dozen small red peppers cut fine
• one inch square of butter
• half a teacup of broth
• juice of one lemon
• fill tumbler with port wine
• two cans of small mushrooms
• one teacup of cream

Method

1. 1

   Sprinkle birds with peppers, place in dish with salt and butter, pour in broth, cover, and steam until butter melts.

2. 2

   After half an hour, add Worcestershire sauce, lemon juice, and port wine.

3. 3

   Add mushrooms before serving and thicken with cream.

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 6. The excerpt below is the record exactly as published.

BIRDS (IN CHAFING DISH) Split birds open as for broiling and to one dozen sprinkle half a dozen small red pep- pers cu^ fine with scissors. Place in dish, breast down, with salt to taste. On each bird place one inch square of butter, then pour in half a teacup of broth (or hot water), cover and steam until butter is melted, then add the following preparation: Put in a tumbler two tablespoonfuls of Wor- cestershire sauce, juice of one lemon and fill tumbler with port wine. After cooking for half an hour, add two cans of small mush- rooms. If birds are young, about two hours' MEATS 21 time will be required to cook them. When thoroughly cooked and just before serving, add one teacup of cream

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