To Cook Small Game

Ingredients

• from ½ to 1 lb. of butter
• and 1 qt. of milk
• a little flour mixed with butter
• a teacupful of cream

Method

1. 1

   For 6 birds use from ½ to 1 lb. of butter and 1 qt. of milk.

2. 2

   Bring the butter to boiling point over a brisk fire, put the birds and brown them well all over; add to the butter some boiling milk in small quantities, putting more in when required.

3. 3

   Let it boil up, put the lid on and let them simmer according to age (½ to 1 hour if young, 3 hours if old).

4. 4

   When done, take them out of the pan, add a little flour mixed with butter to what remains in the pan, then add a teacupful of cream.

5. 5

   Then serve hot.

6. 6

   Tie the birds round with tape to keep the shape.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 37. The excerpt below is the record exactly as published.

To Cook Small Game. For 6 birds use from J to Jib. of butter and iqt. of milk. Bring the butter to boiling point over a brisk fire, put the birds and brown them well all over; add to the butter some boiling milk in small 88 KING'S COLLEGE HOSPITAL TO SOUTH LONDON. quantities, putting more in when required. Let it boil up, put the lid on and let them simmer accord- ing to age (§ to i hour if young, 3 hours if old). When done, take them out of the pan, add a little flour mixed with butter to what remains in the pan, then add a teacupful of cream

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