Roast Ptarmigan

Ingredients

• Ptarmigan
• salt
• pepper
• fried breadcrumbs

Method

1. 1

   Carefully dress the ptarmigan and either bake or roast it.

2. 2

   Serve on fried breadcrumbs.

3. 3

   Fry the breadcrumbs golden brown in plenty of smoking-hot fat and skim them out as soon as they are properly colored.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 198. The excerpt below is the record exactly as published.

ROAST PTARMIGAN. Ptarmigan, or white grouse, also called willow groiise, a rare bird, is sometimes marketed. It should be kept as long as possible, and then carefully dressed, and either baked or roasted, and served on fried bread-crumbs. The crumbs are first sifted to secure rather larg-e ones of even size, and then fried golden brown in plenty of smoking-hot fat ; only a moment is required to fry them, and as soon as they are properly colored they should be skimmed out of the fat at once, and laid on brown paper to free them from grease. Either brown gravy or bread-sauce is served with ptarmigan. PHEASANTS GARNISHED WITH SNIPE. In this dish, both the pheasants and the snipe are roasted ; the latter may each have an oyster inserted in it after it is dressed, or a small slice of bacon or fat salt pork wrapped about it, as directed in the recipe for barded birds. The small birds are arranged around the larger ones, and in serving they are helped with them. Any green salad or celery may be served with this dish. ROASTS {ROTIS). 363 ROAST GUINEA-FOWL. When guinea-fowl is young and tender, it is vfery nice. To dress it, pluck it carefully, singe it, draw it without breaking the entrails, and wipe it with a wet towel; if stuffing is desired, use any of the force-meats already given for duck or goose, omitting the sage. Roast the birds before an open fire, or bake them in a hot oven, seasoning them, after they are brown, with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.