Doe-birds, Roasted, Plain
From The table, 1889
Serves 6
Serve with small canapes.
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 218. The excerpt below is the record exactly as published.
Doe-birds, Roasted, Plain. — Singe, draw, and truss six fine, fat doe-birds. Put them in a roasting-pan with half a cupful of water, seasoning with a pinch of salt. Spread a very little butter
Cook this with the app: pantry check, scaling, and the assistant.