Roasted Lapwings
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve immediately for best flavor.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 259. The excerpt below is the record exactly as published.
Roasted Lapwings. — Truss and clean the required quantity of Lapwings, cover them with thin slices of fat bacon, and roast in front of a clear fire. When roasted, cut them in half, arrange them like a pyramid on a hot dish, pour a Fig. 1042. Roasted Lapwings. little strong meat glaze over, and serve with some clear gravy
Cook this with the app: pantry check, scaling, and the assistant.