Chafing Dish Birds

Ingredients

• one dozen birds
• half a pound of soft cheese
• half dozen red peppers
• half teacupful of boiling water
• two tablespoonfuls of Worcestershire sauce
• the juice of one lemon
• two cans of small mushrooms
• one teacupful of heavy cream

Method

1. 1

   Dress birds for broiling, place in chafing dish with cheese and peppers.

2. 2

   Add boiling water, cover and steam until tender.

3. 3

   Add Worcestershire sauce, lemon juice, and mushrooms.

4. 4

   Stir in cream before serving.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 184. The excerpt below is the record exactly as published.

Chafing Dish Birds Dress as for broiling one dozen birds. Place them in the chafing dish, add half a pound of soft cheese, broken into small bits ; scissors half dozen red peppers and scatter them over the birds. On each bird put a small piece of fresh butter; pour in the dish half tea- cupful of boiling water; cover and steam until tender. Replenish the water if necessary. When tender add the following preparation : In a large tumbler put two tablespoonf uls of Worcestershire sauce, the juice of one lemon, and fill the tumbler with port wine. In fifteen minutes add two cans of small mushrooms, which have been heated and drained, and three min- utes before serving add one teacupful of heavy cream

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