Wheatears
From The spirit of cookery, 1895
Wheatears are in season in August and are rarely found in London.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 319. The excerpt below is the record exactly as published.
Wheatears (Fr. motteux, cul blanc) are in season in August, and are rarely to be had in London ; they are more plentiful at Brighton, in the neighbourhood of which WHEATEARS AND LARKS 507 town they are sometimes caught in numbers. They are only two-thirds of the size of larks, but when in good condition they are so fat as to resemble a small lump of butter. They may be roasted or baked in oiled paper cases, each case taking two little birds, and some minced and prepared mushroom
Cook this with the app: pantry check, scaling, and the assistant.