Small Birds, Fried
From Cassell's dictionary of cookery, 1892
Serves 2
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, Fried. — When the birds cannot conveniently be broiled, they may be fried as follows: — Pluck the birds carefullj^ split them open, and flatten them ; sprinkle salt and pepper upon them, and roll them in bread- raspings. Dissolve a small slice of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.