Blackbirds en Brochette
From Luncheon, 1888
Suitable for various small birds.
Presented as published in 1888. 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 Luncheon (1888) by Thomas J. Murrey, page 19. The excerpt below is the record exactly as published.
BLACKBIRDS EN BROCHETTE. a jar, add the sauce, and keep in a cool place until wanted. When birds of almost all kinds are reason- able in price, they are are invariably at their best; and famihes should liberally patronize* them, as they are a most acceptable change from a monotonous diet of meats fresh from the butcher. Blackbirds en Brochette. — Clean the birds nicely ; arrange them on skewers with alter- nate layers of pieces of bacon ; brush a little melted butter over the birds, and broil over a slow fire six minutes. When done, pour a httle maitre-d'hotel butter
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