Blackbirds

Ingredients

• 12 blackbirds
• % tbsp. of flour
• Vz tbsp. of white wine
• Vz cup of water or broth
• 1 pinch of salt
• 1 pinch of pepper
• 6 juniper berries
• 2 % rolls
• 2 tbsps. of butter
• Vz tsp. of lemon juice

Method

1. 1

   Clean blackbirds, remove heads and intestines.

2. 2

   Stuff with a mixture of chopped juniper berries, intestines, salt, pepper, lemon juice, and butter.

3. 3

   Pack in a pan, pour browned butter over, season, and fry for 15 minutes.

4. 4

   Serve on toasted rolls with gravy made from drippings, flour, water, and wine.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 51. The excerpt below is the record exactly as published.

BLACKBIRDS. Quantity for 6 Persons. 12 blackbirds % tbsp. of flour % lb. of butter Vz tbsp. of white wine 1 pinch of salt V2 cup of water or broth 1 pinch of pepper 6 juniper berries For Stuffing. The intestines of the birds Vz tsp. of lemon juice 2 % rolls Some salt and pepper 2 tbsps. of butter

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