How to Cook Birds

Name: How to Cook Birds
Ingredients: Let the birds be dressed; put in salt water at least 24 hours; dip in flour, pepper and salt; enough fat to come up around the birds; put in one tablespoonful flour; one half cup sweet milk; one-half cup water

From Durham cook book ..., 1921

Recipe by Mrs. J. M. Whitted.

Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 6. The excerpt below is the record exactly as published.

HOW TO COOK BIRDS. Let the birds be dressed and put in salt water at least 24 hours to tender them. Drain them, dip in flour, pepper and salt, enough fat to come up around the birds. Backs on top, cover and let them steam. When brown on toi), rook .slowly and a long time. W|Jien done, take up the birds and keep them warm. Drain off all but about two tablespoonfuls of the fat, put in one tablespoonful flour, let brown, add one half cup sweet milk and one-half cup water

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