Small Game Birds, Roasted

Ingredients

• Small birds
• 1/4 cup butter or olive oil
• Salt
• 6 peppercorns
• 2 sprigs parsley
• 1 bay leaf
• 1 clove
• 1 onion, minced
• 1/2 garlic clove, minced
• Small fresh mushrooms
• White wine
• Bread browned in butter

Method

1. 1

   Pluck and prepare the birds.

2. 2

   Pack, breasts down, close to together in a pan, with all seasonings, garlic and mushrooms.

3. 3

   Pour in white wine to half the height of the birds.

4. 4

   Cover close and simmer or bake, basting, and turning birds when half done.

5. 5

   Drain and keep hot.

6. 6

   Strain sauce and reduce.

7. 7

   Serve each bird, with a mushroom, on a piece of browned bread.

8. 8

   Pour sauce over, or serve separately in a sauce boat.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 66. The excerpt below is the record exactly as published.

SMALL GAME BIRDS, ROASTED (Caza Menor Asada) Small birds J4 cup butter or olive oil Salt 6 peppercorns 2 sprigs parsley 1 bay leaf 1 clove 1 onion, minced l/z garlic clove, minced Small fresh mushrooms White wine Bread browned in butter

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