Corn, Indian, roasted

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Husk and silk the cobs as before.
  2. Brush them over with butter.
  3. Season them with salt and pepper.
  4. Lay them in a baking tin in front of and close to a clear hot fire.
  5. Let them toast till they are nicely browned, turning them now and again to ensure their colouring evenly.
  6. Serve very hot.
Original Text · last edited 4 days ago
Corn, Indian, roasted.—Husk and silk the cobs as before, brush them over with butter, season them with salt and pepper, and lay them in a baking tin in front of and close to a clear hot fire; let them toast till they are nicely browned, turning them now and again to ensure their colouring evenly, and serve very hot.
Notes
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