Good Sauce for Broiled Birds

Ingredients

• a large spoonful of butter
• a tablespoonful of flour
• a cup of boiling water
• salt
• pepper

Method

1. 1

   Melt butter in a frying-pan, add flour and stir until brown, then add boiling water, salt, and pepper to taste.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 17. The excerpt below is the record exactly as published.

salt of fish and bacon will be sufficient for seasoning. To serve, pile the potato mixture on a large hot platter and surround 41 A BACHELOR'S CUPBOARD Around the Camp Fire with the eggs. This Is called a " Shaker " dinner — but It's good an}^vhere. Evaporated or condensed cream may be used Instead of fresh cream. The Bor- den brand Is best, as It Is less sweet than most others. ROASTED In camp, birds, either small or large, are BIRDS commonly roasted, broiled, or stewed. Pick all the feathers off, cut a slit and draw them. Wash and wipe carefully with a towel. If for roast- ing, tie the legs together and place In the pan, dredging with flour. Cover the bottom of the pan with water. Grouse and partridge require about thirty minutes and most wild ducks the same, notwithstanding the epi- cures protest that they should have but from twelve to fourteen minutes. Small birds will require only about half that time, but the oven must be very hot. Maine guides who cook partridges In their feathers know that It Is the only real way to do them at their best. The bird Is opened and drawn In the usual manner; then It is covered with w^et clay and burled In hot coals and cooked for forty minutes. Draw from the coals and peel off the clay, and with It will come feathers and skin. Most men prefer them to the regulation roast- ing— and where an oven Is not obtainable, It Is the best method. BROILED are split and cleaned, wiped dry, and BIRDS broiled either on a wire broiler or forked stick over the clear coals, from a wood fire. Ten or fifteen minutes Is generally sufficient for this. 42 A BACHELOR'S CUPBOARD Around the Camp Fire TO STEW grouse, or wild pigeons, place the birds In PAR- a small kettle and dredge with salt, pep- TRIDGE pgj.^ flour, and, If liked, mace and cloves, to give a true epicurean touch. After simmering two hours, thicken with three spoonfuls of flour and stir In two spoonfuls of tomato catsup. Simmer an hour longer, and serve. AN OLD Here Is an old camper's recipe for cooking CAMPER'S partridge and grouse, and It can't be beaten. RECIPE Q^^ ^p ^j^g birds as for a fricassee. Fry them In a frying-pan In butter or salt pork fat until brown, dredging with flour, salt, and pepper. This makes them a delicious golden brown. When tender, take out the pieces and put them on a platter on pieces of toast. Then turn Into the brown fat a cup of sweet cream, stir quickly, and when it crinkles with scalding, turn over the platter of meat. A for birds, when broiled. Is made by putting GOOD a large spoonful of butter in j; frying-pan. SAUCE When It has melted, add a tablespoonful of flour and stir until brown, then add a cup of boiling water

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