Cholum Bird

Ingredients

• put a slice of bacon inside them
• wrap a vine leaf round each bird
• and a piece of bacon over the vine leaf
• tie the leaf and bacon in their place with a tape

Method

1. 1

   Truss the cholum birds, wrap with bacon and vine leaf, tie securely.

2. 2

   Roast over a brisk fire and serve on hot buttered toast garnished with watercress.

3. 3

   Serve sauce higarade in a boat.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 242. The excerpt below is the record exactly as published.

cholum bird" , ,. . which is easily procurable late in the Jndian ortohins. ' , . i year. Truss the cholum birds, put a slice of bacon inside them, wrap a vine leaf round each bird and a piece of bacon over the vine leaf : tie the leaf and bacon in their place with a tape

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