To Roast the Landrail or Corn-Crake
From Modern cookery, in all its branches, 1884
Serves 1
Three or four birds make a nice dinner for an invalid.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 269. The excerpt below is the record exactly as published.
TO ROAST THE LANDRAIL OR CORN-CRAKE. This delicate and excellent bird is in its full season at the end of August and early in September, when it abounds often in the poul- terers’ shops. Its plumage resembles that of the partridge, but it is of smaller size and of much more slender shape. Strip off the fea- thers, draw and prepare the bird as usual for the spit, truss it like a snipe, and roast it quickly at a. brisk but not a fierce fire from fifteen to eighteen minutes. Dish it on fried bread-crumbs, or omit these and serve it with gravy round it, and more in a tureen, and with well made bread sauce
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Cook this with the app: pantry check, scaling, and the assistant.