vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Moor Game, Roasted
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 30 minutes or more.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 937. The excerpt below is the record exactly as published.
Moor Game, Roasted.— Cut off the head, wipe out the iaside, and truss like a fowl. Plenty of butter to baste and a quick fire are in- dispensable. If overdone, moor game are spoiled. Serve them on buttered toast soaked in the dripping-pan, with plain melted butter thrown over" them, or, if preferred, a gravy and bread sauce. The delicious aroma of the moor fowl is lost if other seasoning than pepper and salt
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