To Roast Game

Ingredients

• a piece of butter
• pepper
• salt

Method

1. 1

   Truss, dust with flour, and put inside a piece of butter rolled in pepper and salt.

2. 2

   Place on a rack in a tin with some butter, and baste well with the butter every 7 or 10 minutes all the time the bird is cooking; about 0.5 hour for a partridge.

3. 3

   For woodcock or snipe 15 or 20 minutes is long enough.

4. 4

   When cooked, have ready a piece of toast buttered on one side.

5. 5

   Lift the bird from the tin.

6. 6

   Pour the fat away, but keep back the sediment in the tin and put it on the hot toast to flavour it.

7. 7

   Place the bird on the toast, and it is ready to serve with chipped potatoes and brown breadcrumbs, handed separately.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 45. The excerpt below is the record exactly as published.

To Roast Game. Truss, dust Avith flour, and put inside a piece of butter rolled in pepper and salt

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