Roast Teal

Ingredients

• a pair of teal
• a tablespoonful of butter
• an onion
• a salt-spoonful of salt
• a quarter of a saltspoonful of pepper

Method

1. 1

   Pluck and singe a pair of teal, wipe them with a wet towel, cut off the head and feet, and draw them without breaking the entrails; put a tablespoonful of butter, a salt-spoonful of salt, and a quarter of a saltspoonful of pepper in each bird, and lay them in a dripping-pan; peel an onion, and put it into the pan with the teal; set the birds in a very hot oven, and bake them for twenty minutes, or roast them before the fire for fifteen minutes; in either case, baste them every five minutes, adding more butter if it is required for basting.

2. 2

   Just before serving the birds, season them with salt; serve them with a sauce made as follows, while they are being cooked.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 197. The excerpt below is the record exactly as published.

ROAST TEAL. Pluck and singe a pair of teal, wipe them with a wet towel, cut off the head and feet, and draw them without breaking the entrails ; put a tablespoonful of butter, a salt- spoonful of salt, and a quarter of a saltspoonful of pepper in each bird, and lay them in a dripping-pan; peel an onion

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