Broiled Crane

Ingredients

• the breast of a Crane
• some oil
• some vinegar
• salt
• pepper
• a thin slice of larding-pork
• the juice of half a lemon
• a few small pieces of butter

Method

1. 1

   Cut the fillets off the breast of a Crane into two large pieces; mix together some oil and vinegar, and season with salt and pepper.

2. 2

   Dip the pieces of bird in this mixture, and wrap a thin slice of larding-pork around each piece; pack them in an ice-box and leave them till the following morning.

3. 3

   When ready, take the pieces of Crane out of the pork, put them on a gridiron, and broil over a clear fire.

4. 4

   When cooked, arrange the meat on a hot dish, put a few small pieces of butter over it, squeeze over the juice of half a lemon, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 522. The excerpt below is the record exactly as published.

Broiled Crane. — Cut the fillets off the breast of a Crane into two large pieces ; mix together in equal proportions some oil and vinegar, and season with salt and pepper. Dip the pieces of bird in this mixture, and wrap a thin slice of larding-pork round each piece ; pack them in an ice-box and leave them till the following morning. When ready, take the pieces of Crane out of the pork, put them on a gridiron, and broil over a clear fire. When cooked, arrange the meat on a hot dish, put a few small xheces of butter over it, squeeze over the juice of half a lemon

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