Small Birds in Crumbs

Ingredients

• a dozen reed birds
• a pint of coarse crumbs
• half a cupful of fine bread crumbs
• seven table-spoonfuls of butter
• one teaspoonful of chopped parsley
• salt
• pepper

Method

1. 1

   Draw and wipe the birds, remove skin from heads and necks, cut off feet, and press legs into bodies.

2. 2

   Fasten heads under wings.

3. 3

   Season with salt and pepper, roll in melted butter, then in fine bread crumbs and parsley.

4. 4

   Place on backs in a hot oven for 5 minutes.

5. 5

   Spread coarse crumbs on a hot dish, lay birds on crumbs, pour gravy over, garnish with parsley, and serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 159. The excerpt below is the record exactly as published.

Small Birds in Crumbs. For a dozen reed birds, allow a pint of coarse crumbs, half a cupful of fine bread crumbs, seven table-spoonfuls of butter, one teaspoonful of chopped parsley, and salt and pepper

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