To Pot Birds

Ingredients

• one-half of a hard boiled egg
• a tablespoonful of bread crumbs
• a teaspoonful of chopped pork
• a pint of water
• a little flour
• a little cream
• a little butter

Method

1. 1

   Prepare birds for roasting, stuff with dressing, place in a kettle, add pork, water, and flour.

2. 2

   Cover and cook until tender, then add cream and butter.

3. 3

   Thicken sauce if too thin.

As published

This recipe was extracted from The housekeeper's companion (1883), page 103. The excerpt below is the record exactly as published.

To Pot Birds.- -Prepare them as for roasting. Fill each with a dressing made as follows: Allow for each bird of the size of a pigeon one-half of a hard boiled egg, chopped fine, a tablespoonful of bread crumbs, a teaspoonful of chopped pork; season the bird with pepper and salt; stuff them, lay them in a kettle that has a tight cover. Place over the birds a few slices of pork, add a pint of water, dredge over them a little flour, cover and put them in a hot oven. Let them cook until tender, then add a little cream and butter. If the sauce is too thin, thicken with flour. One pint of water is sufficient for twelve birds. Quail on Toast. — After the birds are well cleaned, cut them open on the back, salt and pepper them, and dredge them very lightly with flour. Break them down so they will lie flat, and broil them on a gridiron, or place them in a pan with a little butter

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