1143. RUFFS AND REEVES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
ORTOLANS and WHEATEARS
Instructions (9)
  1. These birds must not be drawn, neither do they require much trussing, being very plump.
  2. A small wooden skewer should be run through the thighs and pinion, with a string passed round it, and fastened.
  3. Cover these also with a layer of bacon and a vine-leaf.
  4. Run them upon a lark-spit, and roast them before a brisk fire for about twenty minutes.
  5. Frequently baste them with butter, and set some toasted bread under them to receive their drippings.
  6. When done, dish them up on square pieces of the toast.
  7. Garnish with water-cresses.
  8. Pour some gravy under them, and serve the following sauce separately in a boat.
  9. ORTOLANS and WHEATEARS are served in the same manner as the foregoing.
Original Text
1143. RUFFS AND REEVES. THESE birds must not be drawn, neither do they require much trussing, being very plump; a small wooden skewer should be run through the thighs and pinion, with a string passed round it, and fastened; cover these also with a layer of bacon and a vine-leaf, run them upon a lark-spit, and roast them before a brisk fire for about twenty minutes, frequently basting them with butter, and set some toasted bread under them to receive their drippings. When done, dish them up on square pieces of the toast, garnish with water-cresses, pour some gravy under them, and serve the following sauce separately in a boat:—A ragout-spoonful of good butter-sauce (No. 70), a piece of glaze, Cayenne pepper, and lemon-juice. ORTOLANS and WHEATEARS are served in the same manner as the foregoing.
Notes
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