Roast Birds
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Small birds may be baked in sweet potatoes.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 156. The excerpt below is the record exactly as published.
Roast Birds. Draw, and wash quickly ; season with salt and pepper. Pin a thin slice of salt pork on the breast. Put on a shal- low pan, and bake in a hot oven, fifteen or twenty minutes. Baste often. Serve on toast with currant jelly or with bread sauce
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