Broiled Bird in Paper Case

Ingredients

• bird
• sheet of letter or foolscap paper
• season with salt
• pepper
• butter
• slice of toast
• thin slices of lemon
• parsley

Method

1. 1

   Singe, wipe, and with a sharp-pointed knife or pair of scissors, cut through backbone entire length of bird.

2. 2

   Lay open the bird, and remove contents from inside.

3. 3

   Butter a sheet of paper, place bird on lower half of sheet, fold upper half over bird and bring edges together.

4. 4

   Fold over lower side and ends of paper three times; fasten with wooden toothpicks.

5. 5

   Place in a broiler and broil ten minutes over a slow fire, taking care that paper does not catch fire; or pan-broil.

6. 6

   Remove from case, place on slice of toast, season with salt, pepper and butter.

7. 7

   Garnish with thin slices of lemon and parsley.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 48. The excerpt below is the record exactly as published.

BROILED BIRD IN PAPER CASE. Singe, wipe, and with a sharpxpointed knife or pair of scissors, be- ginning at back of neck, cut through backbone entire length of bird. Lay open the bird, and remove contents from inside. Cut off pope’s nose, cut out ribs from each side of backbone, remove breastbone, cut through ten- dons at joints. Spring chickens are prepared in same way, but legs are removed. j Butter a sheet of letter or foolscap paper, place bird on lower half of sheet, fold upper half over bird and bring edges together. Fold over lower side and ends of paper three times; fasten with wooden toothpicks. Place in a broiler and broil ten minutes over a slow fire, taking care that paper does not catch fire; or pan-broil. Remove from case, place on slice of toast, season with salt, pepper and butter. Garnish with thin slices of lemon and parsley

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