Stuffed Birds

Ingredients

• slices of liver
• one-twelfth part of the truffles
• one pint of meat jelly
• a piece of buttered paper
• a piece of twine
• a square piece of bread
• a few water-cress leaves

Method

1. 1

   Put one slice of the liver and one-twelfth part of the truffles in each bird.

2. 2

   Fill up the breast.

3. 3

   Stitch the back with fine white thread; pass the head under the wing and bring it to the front, the bill standing up.

4. 4

   With a trussing-needle, draw a piece of twine through the wings to hold them on the back, and do the same for the legs.

5. 5

   Place the birds in a flat saucepan, cover them with a thin blanket of larding-pork, pour over the remaining Madeira, add meat jelly, cover tightly, and cook for twenty-five minutes.

6. 6

   Baste twice, then remove the pork, cut the strings, and dress the birds on a warm platter.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 218. The excerpt below is the record exactly as published.

one-twelfth part of the truffles in each bird. Fill up the breast. Stitch the back with fine white thread ; pass the head under the wing and bring it to the front, the bill standing up. With a trussing-needle draw a piece of twine through the wings to hold them on the back, and do the same for the legs. This must be done with care ; they must look very plump. Place the birds in a flat saucepan, cover them with a very thin blanket of larding - pork, pour over the remaining Madeira, add to it one pint of meat jelly, put a piece of buttered paper over the sauce- pan, and cover tightly. Cook twenty- five minutes, not too fast. Baste twice. Remove the pork, cut the strings, and dress the birds as fol- lows on a warm, round platter : Put in the centre a square piece of bread, larger at the base ; place the birds Garlic GARNISH Glaze against it, filling up between with a few water - cress leav

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