Small Birds Roasted in Potatoes
From The Pattern cook-book, 1890
Serves 4
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 102. The excerpt below is the record exactly as published.
SMALL BIRDS, ROASTED IN POTATOES. Halve sweet potatoes lengthwise, and scrape out the inside, making a place large enough in each half to hold half the bird. Clean and draw the birds, cutting off heads and legs, the same as directed for turkey. Place a piece of butter in each bird, season with salt and pep- per, spread them with butter, and place them in the po- tato shell
Cook this with the app: pantry check, scaling, and the assistant.