Small Birds, Broiled
From Cassell's dictionary of cookery, 1892
Serves 2
A French cook would brush with butter before grilling.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1819. The excerpt below is the record exactly as published.
Small Birds, Broiled.— Pick the birds carefully so as not to tear the slcin. Split them open down the back, flatten them, lay them on a clean gridiron which has been heated and rubbed with mutton suet
Cook this with the app: pantry check, scaling, and the assistant.