Ortolans, Potted
From Cassell's dictionary of cookery, 1892
Serves 8
To be served cold.
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 1044. The excerpt below is the record exactly as published.
Ortolans, Potted.— Cut off the necks, heads, and legs of some ortolans, and season them with pepper, salt, and grated nutmeg. Prepare some chicken forcemeat — the quantity to be regulated by the size of the potting-pan and the number of ortolans. Spread a layer ORT (484) OX of forcemeat at the bottom of the pan, place an ortolan upon it, and then some more force- meat, and continue until the pan is full, re- membering only that the topmost layer should consist of forcemeat. Lay some thin slices of fat bacon
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