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Potted Birds
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Recipe by Mas. Shepherd.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 36. The excerpt below is the record exactly as published.
Potted Birds. Remove all skin from the birds after being dressed, cut them up into neat joints, put into a small stew- pot with a little good veal stock, and a little butter on each joint; season with pepper and salt, and stew until tender. The stewpot should be covered. Stew about 2 hours
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